Pan-Seared Salmon with Creamy Lemon Orzo and Roasted Asparagus
Ingredients
- 4 piecessalmon fillets (6 ounces each, skin-on)
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 1 poundasparagus
- 3 clovesgarlic
- 1½ cuporzo pasta
- 2 cupvegetable broth
- ½ cupheavy cream
- 1 wholelemon
- ½ cupparmesan cheese
- 2 tablespoonbutter
- 3 sprigsfresh thyme
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut asparagus into 2-inch pieces, discarding woody ends.
- 03
Juice 1 lemon to get about 3 tablespoons juice.
Method
- 01
Preheat oven to 400°F.
- 02
Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 12–15 minutes until tender and lightly browned.
- 03
Bring vegetable broth to a boil in a large skillet over medium-high heat. Add orzo and cook, stirring occasionally, for 8–10 minutes until mostly tender (it will finish cooking with residual heat). Strain if needed, reserving 1/4 cup broth.
- 04
Return the skillet to medium heat. Add butter and reserved broth to the cooked orzo. Stir in heavy cream, half the lemon juice, and half the parmesan. Season with salt and pepper. Keep warm on low heat while you cook the salmon.
- 05
Heat remaining 1 tablespoon olive oil in another large skillet over medium-high heat until shimmering. Place salmon skin-side up and cook for 5–6 minutes without moving. Flip, season with salt and pepper, and cook 3–4 minutes more until cooked through (the fish should flake easily).
- 06
Divide creamy orzo among bowls. Top with roasted asparagus and a salmon fillet. Drizzle with remaining lemon juice, scatter remaining parmesan and fresh thyme. Serve immediately.
Spice Tips
For a subtle kick, add a pinch of red pepper flakes to the orzo or finish with a grind of fresh black pepper. A touch of Dijon mustard (1 teaspoon) in the cream sauce adds depth. If you enjoy herbs, stir a handful of fresh dill or parsley into the orzo just before serving.
Make-ahead: cook the orzo and asparagus up to 2 hours in advance, then reheat gently when ready to serve. Salmon is best cooked fresh, skin-side down for extra crispness. Swap heavy cream for crème fraîche or a splash of white wine for lighter flavor.