Salmon Asparagus Orzo Salad

Salmon Asparagus Orzo Salad is a light yet satisfying dish featuring flaky salmon, tender asparagus, and delicate orzo pasta tossed with a zesty dressing. Fresh herbs and vibrant veggies bring this salad together for a wholesome lunch, dinner, or meal prep option that’s full of flavor and texture.

Why You’ll Love This Recipe

You’ll love this Salmon Asparagus Orzo Salad because it’s simple to make, nourishing, and perfect for any season. It’s packed with protein, fresh greens, and a bright, tangy dressing that ties everything together. Serve it warm, at room temperature, or chilled — it’s versatile enough for a weeknight meal, picnic, or easy lunchbox idea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh salmon fillets
• Orzo pasta
• Asparagus, trimmed and cut into bite-sized pieces
• Cherry tomatoes, halved
• Baby spinach or arugula
• Red onion, thinly sliced
• Fresh dill or parsley, chopped
• Olive oil
• Lemon juice
• Dijon mustard
• Honey or maple syrup
• Garlic, minced
• Salt
• Black pepper

Directions

1. Preheat oven to 400°F (200°C). Season salmon fillets with salt and pepper, drizzle with olive oil, and bake for 12–15 minutes or until cooked through. Let cool slightly, then flake into large pieces.
2. Bring a pot of salted water to a boil. Cook the orzo according to package instructions. Add asparagus to the boiling water during the last 2 minutes of cooking. Drain and rinse with cold water to stop cooking.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper to make the dressing.
4. In a large bowl, combine cooked orzo and asparagus, cherry tomatoes, baby spinach or arugula, red onion, and fresh herbs. Add the flaked salmon.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate until ready to eat.

Servings and timing

This recipe serves 4 people and takes about 15 minutes to prep and 15–20 minutes to cook.

Variations

• Use canned salmon for an easy shortcut.
• Swap asparagus for green beans or snap peas.
• Add crumbled feta or goat cheese for extra creaminess.
• Try smoked salmon for a different twist.
• Toss in capers or olives for a briny flavor boost.

Storage/Reheating

Store leftover Salmon Asparagus Orzo Salad in an airtight container in the refrigerator for up to 2 days. Enjoy it cold or let it come to room temperature — no need to reheat!

FAQs

Can I use a different type of fish?

Yes, cooked trout, cod, or even shrimp work well in this salad.

Is this salad good for meal prep?

Absolutely! It keeps well in the fridge for a couple of days.

Can I make it gluten-free?

Yes, use gluten-free orzo or substitute with quinoa or rice.

Do I have to cook the salmon in the oven?

No, you can grill, pan-sear, or even poach the salmon if you prefer.

How do I keep the asparagus crisp?

Blanch it for just 1–2 minutes and rinse with cold water immediately.

Can I serve this salad warm?

Yes, it’s delicious warm, room temperature, or chilled.

What herbs work best?

Fresh dill, parsley, or basil add a lovely, bright flavor.

Can I make the dressing ahead of time?

Definitely — store it in the fridge for up to 5 days.

What goes well with this salad?

Serve it with crusty bread or a light soup for a complete meal.

Is this salad dairy-free?

It is as written! Just skip optional cheese toppings if adding.

Conclusion

Salmon Asparagus Orzo Salad is a fresh, flavorful way to enjoy salmon and spring veggies in one wholesome dish. With tender orzo, crisp asparagus, and a zesty homemade dressing, it’s the perfect balance of light and satisfying. Try it for your next lunch or picnic and enjoy a taste of seasonal goodness!

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