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Close-up of pan-seared Tuscan salmon with creamy sauce, sun-dried tomatoes, and spinach.

Tuscan Salmon with Lemon Herb Orzo and Roasted Asparagus

Enjoy a delicious Tuscan Salmon with vibrant lemon herb orzo and perfectly roasted asparagus, creating a balanced and flavorful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 550 kcal

Equipment

  • Oven
  • Oven-safe skillet
  • Paper towels
  • Medium saucepan
  • Baking sheet

Ingredients
  

Main Ingredients

  • 2 (6 oz) salmon fillets
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup orzo pasta
  • 2 cups chicken or vegetable broth
  • 1/4 cup fresh parsley
  • 1 tablespoon fresh lemon juice plus lemon wedges for serving
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 pound asparagus spears tough ends trimmed
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Salmon

  • Preheat oven to 400°F (200°C) and pat salmon fillets dry, then season with salt and pepper.
  • Sear salmon skin-side down in olive oil for 3-4 minutes until crispy, then flip and bake for 8-12 minutes until cooked through.

Cook the Lemon Herb Orzo

  • While salmon bakes, boil broth and cook orzo until al dente.
  • Drain orzo, then stir in parsley, lemon juice, and optional Parmesan cheese; season to taste.

Roast the Asparagus

  • Toss asparagus with olive oil, minced garlic, salt, and pepper on a baking sheet.
  • Roast in the oven for 10-12 minutes until tender-crisp.

Assemble and Serve

  • Plate the salmon with orzo and asparagus, then garnish with fresh lemon wedges.

Notes

For extra flavor, consider marinating the salmon for 15-20 minutes with a squeeze of lemon and a dash of dried herbs before searing. Adjust the cooking time for salmon based on thickness and your desired level of doneness. To ensure crispy asparagus, avoid overcrowding the baking sheet.