Lemony Salmon-Orzo Bake
Apr 11, 2026 11:09 AM
This lemony salmon-orzo bake is a seasonal one-pan wonder that satisfies everyone. It brings together the ease of quick-cooking salmon with spring asparagus and creamy orzo. Searing the salmon develops a golden crust and shortens the time needed in the oven. That step sets the tone for the rest of the recipe, which uses efficient techniques that build depth without adding complexity.
The orzo cooks directly in the skillet, absorbing chicken broth and a touch of cream until it reaches a smooth, risottolike consistency. Toasting the pasta beforehand adds subtle nuttiness, while lemon zest and juice brighten the entire dish. Asparagus is added at just the right moment so it turns tender without losing its fresh bite.
A final scatter of fresh dill and parsley ties everything together. It’s the kind of cozy meal that fits easily into a weeknight routine with minimal cleanup and maximum payoff.
Ingredients:
- 1 tablespoon coarse-grained Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 3 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) skin-on salmon fillets (about 1-inch thick)
- 1/3 cup finely chopped shallot
- 1 tablespoon finely chopped garlic
- 1/4 teaspoon crushed red pepper
- 1 cup uncooked orzo
- 1 3/4 cups chicken broth
- 8 ounces fresh asparagus, trimmed and cut into 2- to 3-inch pieces
- 1/3 cup heavy whipping cream
- 1 teaspoon lemon zest
- 3 tablespoons fresh juice, plus wedges for serving
- 2 tablespoons finely chopped mixed fresh dill and parsley
Total Time:
45 minutes
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