Creamy Salmon Orzo

This Creamy Salmon Orzo is a quick one-pan dinner made with flaky salmon, tender orzo, peas, and asparagus in a light, cheesy sauce that comes together in about 20 minutes. The orzo cooks directly in the broth and milk, soaking up all the flavor as it simmers, and a handful of freshly grated Parmesan melts in at the end to thicken everything naturally. A squeeze of fresh lemon finishes it off with a little brightness that keeps it from feeling heavy. Even if you've never made a cream sauce from scratch, this one is hard to mess up!

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: American

Keyword: Creamy Salmon orzo, salmon orzo

Servings: servings

Calories: 588kcal

Ingredients

4 tablespoons salted butter
½ cup yellow onion diced
2 cloves garlic minced
1 tablespoon all-purpose flour
2 cups chicken broth low sodium
2 ¼ cups whole milk
1 ½ cups dried orzo
1 cup frozen peas
1 cup asparagus thin and chopped into 1-inch pieces
¼ teaspoon salt
¼ teaspoon coarse ground pepper
½ cup freshly grated Parmesan cheese
1 cup flaked salmon cooked
1 tablespoon lemon juice fresh

Optional Garnishes:

freshly chopped parsley
Parmesan cheese shredded or freshly grated

Instructions

Cook the onion and garlic: In a large, deep skillet melt 4 tbsp salted butter over medium heat, add the diced ½ cup yellow onion. Cook for 4–5 minutes until soft. Add the 2 cloves garlic and 1 tbsp all-purpose flour, then cook for 1 more minute, stirring so the flour coats everything evenly.
Build the sauce and cook the orzo: Slowly pour in the 2 cups chicken broth while whisking to keep the mixture smooth. Whisk in the 2 ¼ cups whole milk, 1 ½ cups dried orzo, 1 cup frozen peas, 1 cup asparagus, ¼ tsp salt, and ¼ tsp coarse ground pepper. Bring to a gentle simmer, then reduce the heat to maintain a simmer. Stir occasionally and cook for 5–7 minutes, until the orzo is just al dente. The sauce will look thin at this stage.
Finish the dish: Remove the skillet from the heat. Gently stir in the ½ cup Parmesan cheese, 1 cup flaked salmon, and 1 tbsp lemon juice. Let it sit for a few minutes so the sauce thickens slightly.
Serve: Serve right away and add parsley or extra parmesan on top if you like.

Notes

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This dish does not freeze well, as the sauce can separate and the pasta may soften too much after thawing.

Reheating Instructions: Reheat on the stovetop over medium-low heat, stirring often, until warmed through. Add a splash of milk or broth if the sauce has thickened too much. You can also microwave in 30-second increments, stirring between each, until heated through.

Nutrition