This Baked Salmon Orzo Casserole is so satisfying, healthy, and full of flavor! Best of all, it gets entirely cooked in the baking dish, which means very little clean up is needed.
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🗝️ Recipe's key points
- Salmon is an excellent source of omega-3 fatty acids, which can help reduce inflammation and lower blood pressure.
- The orzo absorbs all the bright lemony flavors as it bakes, infusing the whole dish with a vibrant freshness.
- By baking the orzo instead of boiling it, the pasta soaks up the flavorful broth as it cooks.
- Cooking all the ingredients together in one dish means clean up is a breeze!
This delicious oven baked salmon casserole comes together easily and makes a stunning centerpiece for your dinner table. With layers of orzo, salmon, and asparagus in a scrumptious lemon-dill sauce, it's a healthy meal that is sure to satisfy everyone at the table.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Lemons - You'll need the zest of 1 lemon, the juice of that same lemon, and the other one will be thinly sliced.
- Cherry tomatoes - Grape tomatoes will work as well.
- Leeks - Thinly slice the light green and white parts to make about 1 ¼ cups.
- Garlic - Minced
- Extra virgin olive oil
- Capers - Rinsed
- Vegetable Broth - I used low-sodium broth.
- Orzo - I used whole wheat orzo for a nutritional boost, but you can use regular orzo if it is unavailable.
- Salt and Pepper
- Skinless salmon fillets - You'll need about 1 ½ lbs of salmon, cut into large chunks.
- Asparagus - Trimmed and cut into 1-inch pieces.
- Fresh dill - Chopped
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat the oven to 425 F. Zest 1 lemon and set the zest aside. Juice the zested lemon and set the juice aside. Thinly slice the 2nd lemon and lay in the bottom of a 9x13 inch baking dish.
- Add the tomatoes, leeks, garlic, 2 tablespoons of olive oil, and 1 tablespoon of capers to the baking dish. Toss to combine.
- Bake uncovered until the tomatoes have begun to burst.
- Add broth, lemon zest, 1 tablespoon of lemon juice, orzo, and 1 teaspoon of salt. Stir to combine.
- Cover and bake until most of the liquid has been absorbed and the orzo is al dente.
- Season salmon and asparagus with pepper and 1 teaspoon of salt. Drizzle with 2 tablespoon of oil.
- Remove baking dish from oven when the orzo is al dente.
- Stir in asparagus and 2 tablespoons of dill.
- Nestle the salmon in the orzo mixture.
- Bake uncovered until the salmon is cooked through, about 10 minutes.
- Combine 1 tablespoon of lemon juice, 2 tablespoons of oil, 1 tablespoon of capers, and ¼ cup of dill in a small bowl.
- Serve the sauce alongside the baked salmon casserole or drizzle over the top.
🥫 Storage
Leftover baked salmon orzo casserole can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, cover with foil and bake at 350°F until heated through, about 20 minutes.
For longer storage, the casserole can be frozen for up to 2 months. Allow it to thaw overnight in the refrigerator before reheating.
📚 Variations
- Switch out the salmon for another fish like cod, halibut or tilapia.
- Use vegetable or chicken broth instead of the vegetable broth.
- Add extra vegetables like mushrooms, bell peppers or zucchini.
- Substitute quinoa or farro for the orzo.
- Use different herbs like parsley, basil or thyme instead of the dill.
- Top with toasted breadcrumbs, Parmesan or feta cheese before baking.
👩🏻🍳 Tips
- Be sure to pat the salmon very dry before seasoning to help it get crispy.
- Be careful not to overcook the orzo or it will become mushy.
- Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
🤔 FAQs
It is better to bake salmon at a higher temperature around 400°F. The higher heat helps the salmon cook through quickly while developing a nice crust on the outside before the inside overcooks.
Salmon should be baked uncovered so the heat can circulate around the fish and give it a lightly crispy exterior. Covering it can lead to steamed, soggy results.
Yes, wild-caught salmon is generally considered better than farm-raised. Wild salmon tends to be higher in healthy omega-3s, has a richer flavor, and is leaner than farm-raised due to its natural diet and environment.
Some of the tastiest ways to cook salmon include baking it with aromatics like lemon and dill, grilling with a glaze or marinade, pan-searing to get crispy skin, or cooking it en papillote (in parchment) to keep it very moist.
Common mistakes include overcooking which dries it out, not patting it very dry before cooking so it doesn't get crispy, and overpowering the delicate salmon flavor with too many strong seasonings or sauces. Letting salmon rest for 5 minutes after cooking also prevents dryness.
📗 Related Recipes
For more easy casserole recipes, be sure to check out our Three Cheese and Spinach Cannelloni, Alfredo Baked Tortellini, and our Ultimate Ground Beef Casserole.
If you're searching for a tasty and healthy dinner, try our satisfying Ground Turkey and Orzo Bell Pepper Dish. The vibrant bell peppers are filled with flavorful ground turkey and orzo pasta. This is a mouthwatering dinner your whole family will love.
If you love salmon as much as I do, you'll love my Grilled Italian Pesto Salmon, Smoked Salmon Breakfast Casserole, and Roasted Salmon with Leek, Shiitake, & Arugula Salad.
Looking for more seafood recipes? Check out Easy Fishermans Pie, Creamy Shrimp Risotto, and White Clam Sauce Linguine.
🍽 What to serve with Baked Salmon Orzo Casserole
This salmon casserole recipe really doesn't need anything to go with it because it's already a well-balanced meal!
If you want to serve a side with your salmon casserole, go for a fresh Greek salad or a collection of vegetables, pita bread, and Mediterranean dips like hummus, tzatziki, and Baba Ghanoush.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Knife and cutting board
- Zester
- 9x13 inch baking dish
- Mixing bowls
📞 Chiacchierata (chat)
This Baked Salmon Orzo Casserole is a one-dish dinner that is sure to satisfy! The ingredients are all full of nutrients, so this is one delicious meal you can proudly serve to your family. Experience the refreshing flavors of spring with this simple and delicious dish.
Who needs a culinary degree when you have a simple recipe like this baked lemon garlic salmon with pasta?
Tutti a tavolo, è pronto!
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📖 Recipe
Lemony Baked Salmon Orzo Casserole
Equipment Needed
Ingredients
- 2 small lemons zest one of the lemons
- 1 pint cherry tomatoes
- 2 medium leeks light green and white parts only, thinly sliced (about 1 ¼ cups)
- 3 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 may also use regular orzo if whole-wheat unavailable
- 2 teaspoons salt divided
- 1 ½ 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 to 425°F. Zest 1 lemon. Thinly slice the second lemon; remove and discard the seeds and lemon end. Juice the zested lemon to yield 2 tablespoons of juice; set aside. Place the lemon slices, tomatoes, leeks, garlic, 2 tablespoons oil, and 1 tablespoon capers in a 9-by-13-inch baking dish; toss to combine.
- Bake, uncovered until the tomatoes have begun to burst and the lemon has softened 15 to 18 minutes. Remove from oven; gently stir in broth, lemon zest, 1 Tablespoon lemon juice, orzo, and 1 teaspoon salt. Cover with foil. Bake until most of the liquid has been absorbed and the orzo is al dente, 20 to 26 minutes.
- Meanwhile, season salmon and asparagus with pepper and the remaining 1 teaspoon salt; drizzle with 2 tablespoons oil.
- Once the orzo is al dente, remove the baking dish from the oven; stir in the asparagus and 2 tablespoons dill. Nestle the salmon into the orzo mixture. Bake uncovered for about 10 minutes until the salmon is cooked through and flakes easily when tested with a fork.
- Meanwhile, combine the reserved 1 tablespoon lemon juice and the remaining 2 tablespoons oil, 1 tablespoon capers, and ¼ cup dill in a small bowl. Serve the sauce alongside the casserole.
Nutrition
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