This creamy salmon and asparagus orzo is packed with flavour and ready in just 30 minutes. It has quickly become a crowd favourite in my household. Salmon for protein and omega 3’s, peas and asparagus for vitamins and minerals, and orzo for some delicious carbohydrates.
Why fatty fish?
It is often mentioned to consume fish frequently due to the omega 3’s they contain. Omega 3’s are a type of fatty acid that is very important for both brain and heart health. These beneficial fats can also be found in foods such as chia seeds, flax seed, and walnuts. Try adding walnuts on top of your salad or chia or flax seeds on top of your oats or toast for breakfast. These are simple and easy additions to increase your intake of omega 3’s.
Substitutions
This meal has become a staple in my weekly recipes as you can switch out the protein for chicken breast, chicken thigh, shrimp, or beans. The vegetables can also be swapped out for whatever is in your fridge. These easy swaps will keep the meal from getting boring or redundant. The orzo base is a delicious vessel for anything of your choosing.
Let us know if you enjoy this recipe and would like more simple meals in the comments!
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In a medium pan, over medium heat, toast orzo for about 30 seconds, stirring frequently until very light brown.
Add oil and shallot and stir until combined. Add the broth, coconut milk, asparagus, peas, salt, pepper and 1 tsp garlic powder. Bring to a boil, then reduce to low and simmer, covered, for 10-12 minutes. Stir every few minutes to prevent sticking to the pan
Heating a frying pan over medium heat. Season both sides of the salmon with oil, Italian seasoning and garlic powder. Place salmon skin side down and sear for 3-4 minutes. It does not need to be fully cooked, it will finish cooking in the orzo.
Add lemon juice to the orzo and stir. Then, add salmon filets and cover, let cook for an additional 5-6 minutes until the fish flakes and the orzo is cooked. Serve with freshly sliced lemons and enjoy!
Ingredients
Directions
In a medium pan, over medium heat, toast orzo for about 30 seconds, stirring frequently until very light brown.
Add oil and shallot and stir until combined. Add the broth, coconut milk, asparagus, peas, salt, pepper and 1 tsp garlic powder. Bring to a boil, then reduce to low and simmer, covered, for 10-12 minutes. Stir every few minutes to prevent sticking to the pan
Heating a frying pan over medium heat. Season both sides of the salmon with oil, Italian seasoning and garlic powder. Place salmon skin side down and sear for 3-4 minutes. It does not need to be fully cooked, it will finish cooking in the orzo.
Add lemon juice to the orzo and stir. Then, add salmon filets and cover, let cook for an additional 5-6 minutes until the fish flakes and the orzo is cooked. Serve with freshly sliced lemons and enjoy!
