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–+ servings
Merry

Easy Lemony Salmon & Orzo Casserole

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

Preheat Oven:
  1. Preheat your oven to 425°F (220°C).
Prepare the Base:
  1. 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.
  2. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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.

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