As soon as spring hits and all of the flowers start to bloom, I want to make things like this gorgeous Salmon and Asparagus Orzo Salad. And there’s bonus points if it also involves feta cheese, fresh dill, and a Lemon Shallot Vinaigrette (very similar to the one in my cookbook), which I’ve paired with this deliciousness. For this zesty salad, I’ve roasted both the asparagus and the salmon. I love the ease off loading them both onto a sheet pan and into the oven, while I boil the pasta and make the vinaigrette. Which makes this a fairly easy meal for any day of the week.

In the summer months, definitely consider throwing the salmon and asparagus onto the grill. This will provide a slightly smokier taste, which I am kind of partial to. However, if you prefer to blanch the asparagus in a large pot of lightly salted water (3 to 4 minutes depending on thickness of spears) or sauté it in a little olive in a large skillet (3 to 6 minutes depending on thickness of spears), those are other great options for preparation as well.  And I’m sure some of you will ask…do you serve this cold or warm? And quiet frankly, it works well either way. I like it served cold in the warmer months and then warm in the cooler months.

Here are some ways to freestyle it:

  • use haricots verts or young and tender green beans instead of asparagus
  • use grilled salmon, hot smoked salmon, or smoked trout instead of roasted salmon
  • use freshly shaved parmesan cheese instead of feta cheese

Here are some other additions to consider, especially if you’re wanting to make this salad more plant-forward:

  • chickpeas or white beans
  • Castelvetrano olives, kalamata olives, or capers
  • pan-seared or marinated artichoke hearts
  • palm hearts
  • sun-dried tomatoes (in olive oil)
  • roasted red bell peppers

To make this salad vegan, simply omit the salmon and feta cheese and consider some of the additions above and maybe vegan feta cheese. Also use pure maple syrup or something comparable, instead of honey.

Looking for other great entrée ideas? Give these delicious recipes a try! 

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Thank you so much for stopping by today! I hope that you enjoy my Salmon and Asparagus Orzo Salad. The full printable recipe is below. Enjoy!

Get the Recipe: Salmon and Asparagus Orzo Salad

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Cooling Time: 10 minutes
Total: 40 minutes
As soon as spring hits and all of the flowers start to bloom, I want to make things like this gorgeous Salmon and Asparagus Orzo Salad.
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Ingredients

For the Asparagus and Salmon:

  • 1 pound asparagus, tough ends trimmed, sliced into 1- inch pieces (either before or after it's done cooking)
  • ¾ pound skin-on salmon , cut into 2 fillets
  • a drizzle of olive oil, extra virgin
  • ½ teaspoon garlic powder
  • salt and pepper, to taste

For the Pasta:

  • 1 cup orzo pasta

For the Lemon Shallot Vinaigrette:

  • 2 medium lemons, the juice (about ¼ cup) and reserve the zest from 1 of the lemons
  • ¼ cup olive oil, extra virgin
  • ¼ cup shallots or red onions, minced
  • 2 teaspoons honey, or pure maple syrup
  • ½ teaspoon dried Italian herb seasoning
  • ½ teaspoon garlic powder, or one small clove of garlic (grated)
  • salt and pepper, to taste

For the Topping:

  • 3 ounces feta cheese, crumbled
  • 1 tablespoon fresh dill, roughly chopped (I would not recommend using dried dill as a substitution)

Equipment

  • 1 or 2 Sheet Pans
  • Cutting Board
  • Large Serving or Mixing Bowl
  • Medium Sauce Pan or Pot

Instructions

Prepare the Asparagus and Salmon:

  • Arrange an oven rack in the top one-third of the oven and preheat the oven to 425 °F. Line a sheet pan (s) with parchment paper, if you think your salmon may stick to the sheet pan.
    (One thing to consider when using 1 versus 2 sheet pans, is the fact that your salmon or asparagus may be done just a tad bit ahead of one another, depending on the thickness of the salmon and/or the thickness of the asparagus spears. If that doesn't bother you when using one sheet pan, then you would just need to use a pair of tongs or a fish spatula to remove them carefully onto a plate and then continue to cook the other until it's done.)
  • Evenly arrange the asparagus spears (in one layer) and salmon (skin side down) onto the sheet pan (s). Pat the salmon dry, and then lightly drizzle both the asparagus and salmon with a little olive oil (not too much, because you will be using a vinaigrette in the salad and you don't want it to be too oily), and sprinkle with the garlic powder. Season both with salt and pepper, and give the asparagus a light toss to evenly coat. Bake the asparagus, until the base of the spears are fork-tender. Thinner spears will take about 9 to 12 minutes and then thicker spears may take up to, 15 to 20 minutes. Bake the salmon until it is slightly golden on top and opaque in the center, 12 to 18 minutes (depending on thickness). Once done, set to the side to cool (if serving cooled). Once cooled enough to handle, use a fork to flake the salmon into large chunks (compost or discard the skins).

Prepare the Pasta:

  • Bring a medium saucepan of salted water to to a boil over medium-high heat. Stir in the pasta and cook according to the package directions.
  • Once the pasta is tender, drain and transfer to a large mixing or serving bowl.

Make the Lemon Shallot Vinaigrette:

  • Combine the lemon juice, olive oil, shallots, honey, Italian seasoning, garlic powder, and salt and pepper in a small screw-top jar. Put on the lid and shake vigorously until thoroughly incorporated. Give it a taste and season with more salt, if needed. This vinaigrette will keep in the refrigerator for up to 5 days. (The oil will solidify once refrigerated. Let it sit at room temperature for 15 to 30 minutes to allow the oil to liquefy before using.)

Make the Salad:

  • Add the asparagus, salmon, and lemon zest into the bowl with the orzo. Pour the vinaigrette over the mixture and lightly give it a toss. Sprinkle with feta cheese and fresh dill and give it one more light toss. Taste and add more salt, if needed.
  • Serve and enjoy!

Notes

One thing to note: The asparagus can be cooked either cut into pieces or they can be kept in spear form and then cut after they are done cooking and have cooled. It’s totally up to you. 
Calories: 498kcal, Carbohydrates: 44g, Protein: 28g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 66mg, Sodium: 288mg, Potassium: 881mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1005IU, Vitamin C: 36mg, Calcium: 175mg, Iron: 4mg