One Pan Salmon with Creamy Lemon Orzo and Asparagus

Name: One Pan Salmon with Creamy Lemon Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1½ pounds salmon (cut into 4-6 ounce fillets); 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 bunch asparagus (about 3/4 to 1 pound trimmed and cut into 2-inch pieces); 3 cloves garlic, minced; 1 1/2 cups orzo; 2 1/2 cups low-sodium chicken or vegetable broth; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 5.2 oz package Boursin Garlic & Fine Herbs cheese; 1 lemon, zest and juice; 2 tablespoons roughly chopped dill, basil, or parsley

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This creamy seared salmon and orzo pasta is a full dinner in one pan. Easy to make in just under 30 minutes, the seared salmon is nestled in between a creamy lemon orzo with fresh asparagus and herbs. Best of all, I give you a simple hack to not have the salmon stick to the pan.

Seared salmon fillets in a cast iron pan with orzo and fresh herbs on top.

A Quick Look: Creamy Salmon and Asparagus Orzo

Cook time: Only 5 minutes to prepare with about 20-25 minutes of cook time.
Servings: Serves 4 people a full meal.
Main ingredients: Salmon, orzo, asparagus, Boursin cheese, lemon, and broth.
When to serve: Serve this any time you need a quick and easy dinner recipe with minimal clean up. Also a great way to add extra omega-3’s into your week.
Dietary information: This recipe fits a Mediterranean style diet, as well as a gluten free, dairy free, and the HYH diet with small edits, given below under “variations”.
Why make it: The perfect spring salmon recipe! Creamy without heavy cream, this easy one pan salmon and orzo is perfect for a spring dinner. With the best of spring produce, the cheese melts into an easy, creamy sauce

I love to make my creamy salmon with spinach, but sometimes it’s nice to not prepare a separate side with more dishes! This restaurant-quality salmon orzo recipe is a great way I get my family to eat salmon and asparagus all in one meal! Want a similar recipe but with less prep time? Try this salmon orzo bake or Boursin salmon pasta.

Ingredients
Variations and Substitutions
How to Make Salmon with Orzo in One Pan
Recipe Tip for Perfect Pan-Seared Salmon
Serving Suggestions
Storage Information
Recipe FAQ
Easy Salmon Recipes
One Pan Salmon with Creamy Lemon Orzo Recipe

Ingredients

Here are a few notes on main ingredients so you better understand what to shop for. The full list with ingredient amounts is in the recipe card below.

Salmon fillets – Use any type of salmon you like here – wild salmon, Atlantic salmon, king salmon. King salmon typically has a more mild, buttery flavor, while wild can have a stronger, fishy taste. Generally a thinner size – about 1 inch to 1 1/2 inches thick will sear best as far as timing. If using frozen salmon, defrost in the fridge overnight for best results.
Orzo – This is a small rice shaped pasta from durum wheat and is ideal for very quick cooking in one pan, like this dish. Rummo or Dellalo are what I used in recipe testing. For gluten free, rice based pasta works best without being gummy. Cassava tends to produce more mixed results.
Asparagus – This vegetable is in season for spring, pairs well with salmon, and cooks quickly with the orzo. If you want a substitute, green peas cut into pieces would work.
Boursin cheese – Boursin transforms the broth and pasta into a creamy sauce without needing to add any heavy cream. It also provides a lot of the seasoning without you having to use or buy additional spices. I prefer the garlic and herb flavor for this recipe.
Broth – A great way to cook the orzo while also adding flavor to the dish. Use my rotisserie chicken broth or Bonafide makes a good quality vegetable broth.
Lemon – Compliments the salmon and asparagus nicely, giving this creamy dish a lighter, fresh flavor.
Fresh herbs – Use whatever you have on hand. Dill pairs well for spring flavors, but basil and parsley are good any time.

Variations and Substitutions

Gluten free – Use rice orzo like Jovial brown rice orzo.
Dairy free – Use dairy free Boursin cheese for the sauce.
Green goddess variation: Add chopped spinach and chives, parsley, and dill.
Boursin cheese substitute – I have used about 1 cup of freshly grated parmesan cheese and it’s good as well! It’s a little less creamy, but the flavors all work together nicely. If you love goat cheese, that would also work here.
Salmon substitute – If you hate salmon, you can substitute any fish you’d like here, or even chicken. My recommendation for a fish substitute is halibut, cod, or snapper.
HYH migraine diet and low histamine – Omit the lemon juice and zest. For a brighter flavor, add a pinch of sumac.

How to Make Salmon with Orzo in One Pan

Four salmon fillets being seared in a pan.

Step 1: Place a round sheet of parchment paper at the bottom of a wide pan. This will help sear the fish without any sticking. Coat the top with olive oil heat over medium high heat. Place the seasoned fish skin side down.

Salmon fillets being removed from a pan, golden brown after cooking.

Step 2: Cook for 5-7 minutes, until the skin is golden brown and crispy, then flip and cook 3-5 minutes on the other side, until the fish is opaque all the way through. Transfer the salmon to a plate and set aside. Discard the parchment paper.

Step 3: Reduce the heat to medium and add olive oil to the pan. Add the asparagus and garlic and season it with salt and pepper.

Adding orzo and broth to a pan with fresh asparagus.

Step 4: Stir in the orzo, chicken or vegetable broth, and stir to combine everything. Bring to a boil and stir the orzo again, then reduce the heat to a simmer.

Stirring the orzo with a wood spoon after cooking.

Step 5: Cover the skillet with a lid or tight fitting aluminum foil, and cook for about 8-10 minutes or until the orzo is tender and most of the liquid has absorbed.

Adding in the creamy Boursin cheese and lemon to the cooked orzo in a large white pan.

Step 6: Uncover the pan and stir the orzo, then break up the Boursin cheese and mix it into the pasta. Add in lemon zest and juice, stirring everything till well-combined and the cheese has fully melted.

Salmon fillets nestled into the creamy asparagus and lemon orzo in the white pan.

You can nestle the salmon fillets back into the creamy orzo, or spoon it onto plates and place the salmon on top. Sprinkle with fresh herbs of choice – dill, parsley, or basil.

Recipe Tip for Perfect Pan-Seared Salmon

Salmon is a delicate protein and fish has a tendency to stick to the pan, even when you do everything right! This parchment paper method is foolproof for even the most beginner cook and will give you great results every time. Just make sure your heat is not too high, or the paper can burn. I recommend unbleached parchment paper.

Serving Suggestions

This salmon and asparagus pasta really is a full meal in one, but if you’d love some more sides or are serving a larger group for a dinner party, I love it paired with this bibb lettuce salad or Mediterranean cucumber salad. You could also serve it with a warm baguette.

A salmon fillet on top of creamy lemon orzo on a plate with a fork and lemon slices next to it.

Storage Information

While I think most leftover fish doesn’t store as well, this recipe will definitely hold up better in the refrigerator for 2 days, especially if you’re using very fresh salmon. You can also use any leftover salmon in this salmon quiche.

Freezer – This dish will also freeze well, but you may need to add a splash of broth or heavy cream to get the orzo creamy again. It also freezes better if the salmon is mixed into the orzo, so you can break it up into smaller pieces and freeze in a casserole dish like Souper Cubes. Then defrost over night in the fridge.

To reheat – Microwave in 30 second increments, stirring often and adding in the broth or cream to loosen up the orzo. Or cover with foil and reheat in the oven at 350 degrees Fahrenheit for about 15 minutes.

Recipe FAQ

Can I use a different pasta besides orzo?

Orzo does such a great job at being a workhorse for one pan meals because it absorbs liquid quickly. If replacing, you’d need to use another very small pasta, like ditalini or tiny shells. But orzo will work best for this recipe.

What to do if my orzo is mushy or undercooked?

Orzo will become mushy if overcooked, but the great thing about this recipe is the salmon is cooked separately, so you’re not having to worry about that. Check the orzo on the lower end of the cooking time, around 7 minutes, to avoid this. If orzo is undercooked, it may need more liquid and a lower cooking temperature for a longer period of time.

Can I cook the orzo and salmon at the same time?

I’ve seen other recipes cook the salmon and orzo all together and this is a bad idea if you care about the salmon not sticking to the pan and falling apart. Salmon is such a delicate protein that cooking them separately only adds about 7-10 minutes to the cooking time, but produces a much more pleasant texture and taste.