If we love simple, comforting meals that don’t leave us with a pile of dishes, this one-pot orzo with salmon and asparagus is definitely one to try! It’s an easy yet impressive dish that brings everything together in one pan, making it perfect for a relaxed family meal or a cosy dinner with friends.
The orzo turns beautifully creamy and flavourful, while the salmon stays tender and juicy as it cooks. Finished with a fresh touch of lemon and herbs, it’s a delicious combination of comforting and fresh flavours. Serve it with a crisp, lemony salad for a complete meal everyone will enjoy!
One pot orzo, salmon and asparagus
If we love simple, comforting meals that don’t leave us with a pile of dishes, this one-pot orzo with salmon and asparagus is definitely one to try! It’s an easy yet impressive dish that brings everything together in one pan, making it perfect for a relaxed family meal or a cosy dinner with friends.
Ingredients
- 4 salmon fillets
- 50 ml olive oil
- 3 garlic cloves chopped
- 1 large onion chopped
- 150 grams asparagus spears cut in 2 -3 pieces
- 25 grams unsalted butter
- 250 grams orzo
- 125 ml white wine
- 1 lemon zested and juiced
- 750 ml vegetable broth
- 45 grams parmesan grated
- Some dill to garnish
Instructions
- Preheat oven to 200˚ C fan.
- Use a skillet you can transfer in the oven later and add the oilive oil. Cook onion and garlic until soft and beginning to brown. Add the asparagus and heat through until slightly soft. Add butter and orzo. Stir through until orzo is coated with the butter and the rest of the ingredients in the pan. Season with salt and pepper. Pour in the wine and lemon zets. Let it bubble a couple of minutes and add 1 tablespoon lemon juice and the vegetable broth. Simmer for 10 minutes.
- Add the parmesan to the pan and mix. Season salmon on both sides with salt and pepper and nestle the fillets in the pan with the orzo. At this stage there should still be juices in the pan and the orzo will not be fully cooked.
- Transfer pan in the preheated oven and cook 10 minutes. Serve garnished with dill.
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