Salmon Asparagus Orzo Salad


Salmon, Asparagus, and Dill Orzo Salad with a Lemon Herb Vinaigrette Cook's Notes: A fresh, healthy, and incredibly delicious salad. It’s satisfying while at the same time, light. Although it can be enjoyed year-round, it’s especially perfect in spring. This salmon, asparagus, and dill orzo salad is quick and easy to make. The beauty is that it can be eaten cold, at room temperature, or warm, making it perfect for serving guests. Serve it with some warm bread and a glass of crisp white wine. The recipe serves four and was adapted from

Cooking Tips: 

  • Dressing can be made ahead and refrigerated in a screw-type jar for several hours. Reshake before using. 
  • Grill or oven-bake salmon ahead, and tent it to keep it at room temperature.
  • Make orzo ahead according to the manufacturer's directions. Rinse and refrigerate orzo and refrigerate for 2 hours.

Salad Ingredients: 

  • 1 cup uncooked orzo pasta
  • 1 tablespoon oil
  • Fresh salmon 3/4 lb.
  • 8 oz. asparagus spears, (tough ends discarded) cut into 3-inch pieces 
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup toasted pine nuts or pistachios
  • 1/3-1/2 cup red onion, diced
  • 1 teaspoon lemon zest

Lemon Herb Dressing Ingredients:

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon each dried dill and parsley flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  • Make orzo and cook al dente. Rinse and chill in refrigerate. 
  • In a blender add all of the dressing ingredients. Mix well and taste test to balance ingredients. Refrigerate dressing until needed. 
  • Grill salmon with your favorite spices or oven-bake. Tent salmon until ready to assemble the salad. 
  • In a fry pan heat oil and saute cut asparagus pieces for 4-5 minutes until crisp and tender. 
  • In a large mixing bowl add chilled orzo, large chunks of salmon, pine nuts, onions, and sauteed pieces of asparagus. Add to a serving bowl and grate cheese over the top. 
  • Reshake the dressing container and drizzle over the salad. Note: There will be a little extra but save for the next day as orzo absorbs any liquid. 

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