Description
This lemony salmon & orzo casserole is a one-pan wonder that combines zesty lemon, tender salmon, vibrant asparagus, and cherry tomatoes in a creamy, flavorful orzo base. Perfect for a quick weeknight dinner or a special gathering, it’s healthy, delicious, and packed with nutrients. The tangy lemon-caper sauce adds a finishing touch that elevates every bite.
Ingredients
- 1 small lemon
- 1 pint cherry tomatoes
- 2 medium leeks, light green and white parts only, thinly sliced (about 1¼ cups)
- 2 cloves garlic, minced
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons capers, rinsed, divided
- 4 cups lower-sodium vegetable broth
- 2 cups whole-wheat orzo
- 2 teaspoons salt, divided
- 1½ pounds skinless salmon fillet, cut into large chunks
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces (3 cups)
- ½ teaspoon ground pepper
- 2 tablespoons chopped fresh dill plus ¼ cup, divided
Instructions
- Preheat Oven:
Preheat your oven to 425°F (220°C). - Prepare the Base:
Slice one-half of the lemon into thin slices, discarding seeds and ends. Juice the other half to yield 1 tablespoon of juice and set it aside.
In a 9-by-13-inch baking dish, combine lemon slices, cherry tomatoes, leeks, garlic, 2 tablespoons olive oil, and 1 tablespoon capers. Toss to coat evenly. - Bake the Vegetables:
Place the dish in the oven and bake, uncovered, for 15–18 minutes, or until the tomatoes burst and the lemon slices soften. - Add Orzo and Broth:
Remove the dish from the oven and gently stir in the vegetable broth, orzo, and 1 teaspoon salt. Cover tightly with foil and bake for 20–26 minutes, or until the orzo is al dente and most of the liquid has been absorbed. - Prepare Salmon and Asparagus:
While the orzo cooks, season the salmon chunks and asparagus with the remaining 1 teaspoon salt and ½ teaspoon ground pepper. Drizzle with 2 tablespoons olive oil. - Combine and Bake:
Remove the dish from the oven. Stir in the asparagus and 2 tablespoons chopped fresh dill. Nestle the salmon chunks into the orzo mixture. Bake, uncovered, for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork. - Make the Lemon-Caper Sauce:
In a small bowl, combine the reserved 1 tablespoon lemon juice, 2 tablespoons olive oil, the remaining 1 tablespoon capers, and ¼ cup dill. Stir well. - Serve:
Serve the casserole warm with the lemon-caper sauce drizzled over the top or on the side for added flavor.
Notes
- Substitutions: Substitute salmon with cod, shrimp, or chicken for variety.
- Gluten-Free Option: Replace orzo with a gluten-free pasta or rice.
- Vegetarian Version: Use chickpeas or tofu in place of salmon and omit the fish sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Pairing Suggestions: Serve with a fresh green salad and crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean