This super easy pan seared salmon with orzo and asparagus is so delicious, simple, and great for weeknights. Perfectly seasoned salmon filets paired with saucy, cheesy, and flavorful orzo and asparagus!
- 2 tablespoons olive oil
- 3–4 salmon filets
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 1 cup dried orzo
- 1/2 cup dry white wine, such as pinot grigio
- 1 1/2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1/2 lb asparagus, roughly chopped into 2-inch pieces
- 1 cup freshly grated parmesan cheese
- cajun blackening seasoning, for salmon filets
- Preheat the oven to 375°F. Season the salmon generously with cajun blackening seasoning and let sit to marinate for 10-15 minutes.
- In a large oven safe, cast-iron skillet, heat olive oil over medium heat. When oil is hot, sear salmon on both sides, about 2-3 minutes per side. Salmon will continue cooking in the oven. Then transfer all salmon filets to a plate and set aside.
- Add butter, garlic, and orzo into same skillet and cook until garlic is fragrant and orzo is lightly toasted, about 1-2 minutes. Deglaze pan by adding in white wine and stir well. Then add in broth and lemon juice and continue stirring to fully incorporate. Allow mixture to come to a slight boil by increasing heat to medium-high.
- Add in chopped asparagus pieces and stir. Next, add parmesan cheese and stir again.
- Lastly, add salmon filets and any juices back into skillet on top of orzo mixture and transfer to oven. Let cook for an additional 20-30 minutes or until salmon is cooked through completely.
- Garnish with more parmesan cheese, a squeeze of lemon juice, and scallions, if desired. Enjoy!
- If you cannot find cajun blackening seasoning, use salt/pepper/paprika.
- Category: Entrée
- Method: Sauté, Braising
- Cuisine: American
Keywords: salmon, orzo, asparagus, weeknight, one pan