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Salmon and Asparagus Orzo Salad Recipe

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A fresh and vibrant Salmon and Asparagus Orzo Salad that combines tender baked salmon and roasted asparagus with perfectly cooked orzo pasta, all tossed in a bright lemon shallot vinaigrette. Finished with creamy feta cheese and fragrant fresh dill, this salad makes a light yet satisfying meal perfect for lunch or dinner.

Ingredients

Salmon and Asparagus

  • 1 pound asparagus, tough ends trimmed, sliced into 1-inch pieces
  • ¾ pound skin-on salmon, cut into 2 fillets
  • A drizzle of extra virgin olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Pasta

  • 1 cup orzo pasta

Lemon Shallot Vinaigrette

  • Juice of 2 medium lemons (about ¼ cup), reserve zest from 1 lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup shallots or red onions, minced
  • 2 teaspoons honey or pure maple syrup
  • ½ teaspoon dried Italian herb seasoning
  • ½ teaspoon garlic powder or 1 small clove garlic, grated
  • Salt and pepper, to taste

Salad Toppings

  • 3 ounces feta cheese, crumbled
  • 1 tablespoon fresh dill, roughly chopped

Instructions

  1. Prepare the Asparagus and Salmon: Preheat the oven to 425°F and arrange a rack in the top third. Line a sheet pan with parchment paper if desired. Arrange the asparagus spears in one layer and salmon fillets skin side down on the sheet pan(s). Pat the salmon dry, drizzle asparagus and salmon lightly with olive oil, sprinkle with garlic powder, and season with salt and pepper. Toss asparagus to coat evenly.
  2. Bake the Asparagus and Salmon: Bake the asparagus until the base is fork-tender—9-12 minutes for thinner spears and up to 15-20 minutes for thicker ones. Bake the salmon until slightly golden on top and opaque in the center, about 12-18 minutes depending on thickness. Remove from oven and let cool slightly. Flake the salmon into large chunks with a fork and cut asparagus into bite-sized pieces if not done already.
  3. Prepare the Pasta: Meanwhile, bring a medium saucepan of salted water to a boil over medium-high heat. Add the orzo and cook according to package directions until tender. Drain and transfer the cooked orzo to a large mixing or serving bowl.
  4. Make the Lemon Shallot Vinaigrette: In a small screw-top jar, combine lemon juice, olive oil, minced shallots, honey, Italian seasoning, garlic powder, salt, and pepper. Secure the lid and shake vigorously until fully incorporated. Taste and adjust seasoning if necessary. Note: The vinaigrette can be refrigerated for up to 5 days; allow to come to room temperature before use.
  5. Assemble the Salad: Add the flaked salmon, roasted asparagus, and reserved lemon zest into the bowl with orzo. Drizzle the vinaigrette over the mixture and gently toss to combine. Sprinkle crumbled feta cheese and freshly chopped dill on top, and toss lightly once more. Taste and adjust salt if needed.
  6. Serve: Serve the salad immediately or chill briefly if desired. Enjoy a fresh, nutritious meal packed with flavor!

Notes

  • Use parchment paper on the baking sheet to prevent salmon from sticking and simplify cleanup.
  • Cooking times for asparagus and salmon vary with thickness; monitor closely to avoid overcooking.
  • You can substitute honey with pure maple syrup for a vegan-friendly version of the vinaigrette.
  • Fresh dill is strongly recommended for optimum flavor rather than dried dill.
  • Salmon skin can be composted, discarded, or fried separately for a crunchy garnish.
  • The lemon shallot vinaigrette can be made ahead and stored refrigerated for up to 5 days. Let it come to room temp before using.

Find it online: https://marthatasty.com/salmon-and-asparagus-orzo-salad-recipe/