Salmon and Asparagus Orzo
Salmon and Asparagus Orzo is a pescatarian recipe with 4 servings. For $3.64 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 31g of protein, 16g of fat, and a total of 491 calories. A mixture of low fat milk, orzo, dried dill weed, and a handful of other ingredients are all it takes to make this recipe so delicious. 12 people found this recipe to be yummy and satisfying. It works well as a main course. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Kiss My Whisk. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Try Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette, Salmon Asparagus and Orzo Salad with Lemon Dill Vinaigrette (Five Ingredient Friday), and Asparagus Parmesan Orzo for similar recipes.
Servings: 4
Ingredients:
1 bunch of asparagus, cleaned and cut into 1" pieces
1 teaspoon cayenne, divided
2 teaspoons dried dill weed
2 tablespoons flour
3 garlic cloves, minced
1 teaspoon ground black pepper, divided
1 lemon
3/4 cup low fat milk
2 tablespoons olive oil
8 oz. uncooked orzo
1/4 cup parmesan cheese, grated
2 salmon filets (approx 3/4 lb each)
1 teaspoon salt, divided
Equipment:
stove
frying pan
whisk
Cooking instruction summary:
Cook orzo according to package directions.
Heat oil over medium high heat in large stovetop pan.
Season salmon with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cayenne. Place samon heated olive oil. Add garlic and asparagus to pan (placing around the salmon). Squeeze lemon over asparagus and salmon. Cover pan and cook for 5 minutes.
Flip salmon over and stir around asparagus. Season with remaining 1/2 teaspoon of salt, black pepper and cayenne, and 2 teaspoons of dill weed. Cook for an additional 4 to 5 minutes, or until salmon is just cooked through.
Remove salmon and asparagus. Break salmon into bite size pieces and cover to keep warm.
Add milk to pan, bring to simmer and whisk in flour. Once flour is whisked in, stir in parmesan cheese until it melts. Let simmer until sauce is desired consistency. If its too thin, let it simmer. If it's too thick, Add a little more milk.
Remove sauce from heat, stir in orzo, salmon and asparagus (along with any juices). Taste to see if additional seasoning is needed. I added a little salt and pepper.
Step by step:
1. Cook orzo according to package directions.
2. Heat oil over medium high heat in large stovetop pan. Season salmon with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of cayenne.
3. Place samon heated olive oil.
4. Add garlic and asparagus to pan (placing around the salmon). Squeeze lemon over asparagus and salmon. Cover pan and cook for 5 minutes.Flip salmon over and stir around asparagus. Season with remaining 1/2 teaspoon of salt, black pepper and cayenne, and 2 teaspoons of dill weed. Cook for an additional 4 to 5 minutes, or until salmon is just cooked through.
5. Remove salmon and asparagus. Break salmon into bite size pieces and cover to keep warm.
6. Add milk to pan, bring to simmer and whisk in flour. Once flour is whisked in, stir in parmesan cheese until it melts.
7. Let simmer until sauce is desired consistency. If its too thin, let it simmer. If it's too thick,
8. Add a little more milk.
9. Remove sauce from heat, stir in orzo, salmon and asparagus (along with any juices). Taste to see if additional seasoning is needed. I added a little salt and pepper.
Nutrition Information:
covered percent of daily need
