Salmon with Creamy Lemon Asparagus Orzo

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For the Salmon

  • 2 salmon filets, wild caught
  • 1 tsp olive oil
  • salt, to taste

For the Orzo

  • 1 cup orzo
  • 2 cup asparagus, diced
  • 1/2 onion, diced
  • 1/2 cup plain kite hill almond cream cheese (we love this dairy-free version, but feel free to use cream cheese or mascarpone if you prefer)
  • 1 lemon, juice & zest
  • 1/2 cup basil, fresh
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp olive oil
  • Preheat the oven to 450.
  • Drizzle the oil onto the salmon filets, and sprinkle with salt. Place skin-side down on a baking sheet, and bake for 12-15 minutes depending on thickness and your preferred doneness.
  • Meanwhile, get water boiling to cook the orzo to package instructions. Before the orzo is al dente, reserve 1/2c of the pasta water.
  • Heat the oil in a skillet over medium. add the onion and asparagus, and saute for 5-6 minutes. Add the cooked orzo to the pan, then stir in the remaining ingredients. Add a little of the pasta water to help the cream cheese spread, and keep adding a little more as needed.
  • Spoon the orzo onto 2 plates, and add a salmon filet to each. Serve with a little more fresh basil, and salt and pepper to taste.