Lemony Baked Salmon Orzo Casserole
This recipe features tender and flaky salmon seasoned with zesty lemon and aromatic garlic, perfectly baked to juicy perfection. The recipe is made in one-pan with orzo pasta and springtime vegetables.
Servings: 8
Calories: 406kcal
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
Calories: 406kcal | Carbohydrates: 40g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 690mg | Potassium: 829mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 34mg | Calcium: 62mg | Iron: 4mg