This orzo with salmon, asparagus, and lemon butter is truly spring on a plate! The bright flavors of lemon and tender green asparagus pair beautifully with rich butter, savory Parmesan, and perfectly pan-seared salmon.
It’s satisfying yet light – ideal for a warm evening – and comes together in just 30 minutes. Whether you’re after a delicious weeknight pasta or a quick spring dinner to impress your guests – this easy orzo recipe is a guaranteed hit.
Not only is it bursting with spring flavors, it’s also nourishing: the orzo gives you satisfying carbs, the salmon adds high-quality protein and healthy fats, and the asparagus brings in fresh texture and a boost of vitamins. So give it a try – it might just become your new seasonal favorite!
Ingredients for 4
- 4 salmon fillets (about 100-150 g each)
- 240 g orzo
- 800 g green asparagus
- 2-3 tbsp butter
- 2 garlic cloves
- Lemon juice to taste
- Lemon zest to taste
- 40 g Parmesan
- Salt
- Pepper
Recipe
I. Prepare the Ingredients
- Pat the salmon fillets dry and season generously with salt and pepper from both sides.
- Wash the asparagus, snap off the woody ends, and cut it into bite-sized pieces.
- Peel and crush the garlic cloves.
II. Cook Pasta & Asparagus
- Bring a pot of salted water to a boil and cook the orzo according to package instructions. Reserve a small cup of the pasta water before draining.
- Meanwhile, blanch the asparagus in a separate pot of boiling water for 3 minutes. Drain and rinse under cold water to preserve the bright green color. Set aside.
III. Sear the Salmon
- Preheat a large pan over medium-high heat. Once hot, add half the butter.
- Place the salmon fillets in the pan skin-side down. Press gently for the first 20–30 seconds to help crisp the skin. Sear for about 3 minutes per side for tender fillets, or until cooked to your liking.
- Remove the salmon from the pan and set aside.
IV. Serve
- Reduce the heat to medium. Add the remaining butter to the pan.
- Once melted, add the crushed garlic and asparagus, along with lemon zest, salt, and pepper. Sauté for 3-4 minutes, stirring occasionally.
- Add a splash of lemon juice and adjust seasoning to taste.
- Stir in the cooked orzo, a bit of of reserved pasta water (as needed), and the Parmesan. Toss everything together until creamy and well combined.
- Plate the warm orzo and asparagus, top with the seared salmon, and finish with an extra drizzle of lemon juice. Enjoy!
Notes:
- No asparagus? Broccolini is a great swap!
- No orzo? Use any short pasta shape you like – small shells or ditalini work beautifully too!
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