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Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette

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Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is 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 and summer. This salmon, asparagus, and dill orzo salad is quick and easy to make. The beauty is that can be eaten cold, at room temperature, or warm which makes it perfect for serving guests. Serve it with some warm bread out of the oven and a glass of crisp white wine. 

Scroll to the bottom of this post for the full recipe.

Calm, Cool, and Collected

In the south summer means heat and humidity. After a ninety-degree day with ninety percent humidity, the thought of turning on the oven in the farmhouse is not a very appealing one (even to someone like me who loves to cook). The beauty of this recipe is that the salmon for this salad can be grilled which is ideal for days you’re trying to keep the kitchen cool.  Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is also best eaten at room temperature. Therefore, no need to worry about keeping it warm or chilling it. It doesn’t get much easier than this recipe!

Healthy and Delicious: Salmon, Asparagus, and Dill Orzo Salad

Ingredients for salmon, asparagus, and dill orzo salad including, salmon, fresh dill, asparagus, lemon, feta cheese, and orzo.

Among many other delicious ingredients, the stars of this recipe include:

  • Salmon: High in protein and omega-3 fatty acids
  • Asparagus: Low in calories and a great source of fiber, folate, and vitamins A, C, and K.
  • Feta cheese: Low in calories and fat. Contains high amounts of vitamin B, phosphorus, and calcium.

The buttery flavor of salmon, crisp fresh asparagus, and creamy feta cheese combine beautifully with the wonderful texture of the orzo in this salad. However, the true explosion of flavor occurs when the zesty and fresh lemon pepper vinaigrette is mixed in. Combined, these ingredients make this the best spring and summer entree salad you and yours have ever eaten. That’s a promise!

So much to love about Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette

Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette make a hearty, casual, laid-back, healthy, and delicious entree that everyone will love. Whether it’s served for dinner, Sunday brunch, or brought on a picnic this recipe will become a regular in your menu rotation. (The leftovers are perfect for lunch the next day too!)

Salmon, Asparagus, and Dill Orzo Salad in a white bowl.

This salad pairs perfectly with a light, crisp white wine, a french baguette or grilled garlic bread.

I hope you enjoy this recipe as much as we do on the farm. if you’re looking for more fresh, easy, and delicious recipes you may also love Pickled Red Onions, Grilled Corn Salad with Pickled Blueberries, and Decadent Lobster Bisque.

Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette
Yield: Serves 4

Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

My Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is always a family favorite dinner during the hot months of summer. The farm fresh ingredients and beautifully blended flavors make for a casual, laid back, healthy, and delicious meal that I think you and your family will love. (The leftovers are perfect for lunch the next day too!)

Ingredients

  • 6 cups water, lightly salted
  • 1 pound asparagus (trimmed and cut into 2-3 inch pieces)
  • 1 1/3 cup uncooked orzo
  • 1- 1 1/2 pounds salmon fillets, skin on (I prefer wild salmon over farm-raised)
  • 1/4 cup capers, rinsed 
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup diced red onion
  • 1/4 cup chopped fresh dill
  • 1/3 cup crumbled feta cheese

Lemon Pepper Vinaigrette

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat grill for medium heat. (Or, preheat oven to 375 degrees.)

2. Bring 6 cups of water to a boil in a saucepan. Add asparagus, cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs, reserving water in saucepan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions omitting salt and fat.

4. While orzo cooks, season salmon with salt and pepper.

5. Lightly oil grill grate. Place salmon, skin side down on the preheated grill. Cook salmon for 8-10 minutes, or until fish flakes easily with a fork. (If baking, place the salmon on a foil-lined broiler pan coated with cooking spray. Bake fish for 15-20 minutes until it flakes easily when tested with a fork.)

6. Using forks, break salmon into large chunks.

For the Lemon Pepper Vinaigrette

Whisk together all the ingredients in a small bowl until well combined.

Combine the salmon, orzo, capers, asparagus, onion, dill, feta cheese, and Lemon Pepper Vinaigrette in a large bowl. Toss gently to coat.

Notes

This salad pairs perfectly with a light, crisp white wine and some grilled french bread lightly brushed with olive oil.

Pinterest Pin for Salmon, Asparagus, and Dill Orzo Salad.

  1. Sharon says:

    I’m making this today my friend…..makes my mouth water just looking at these pictures! Thank you! I can’t wait to try it.

  2. Crystal says:

    Do you serve the orzo hot or cold

    • Meeghan says:

      Hi Crystal! The beauty of this orzo recipe is that it can be served however you like- hot, cold, or at room temperature. I hope you enjoy it as much as we do.

  3. ginger says:

    How many servings does this make.?

  4. Cindy says:

    Second time making this salad. I love it! I serve/eat this cold. Thanks for the recipe!

    • Meeghan says:

      Cindy, I’m so happy you enjoy the salad. One of the many things I love about it is that it is delicious warm, room temperature, and cold. It is my pleasure to share the recipe with you. Thank you for sharing your love for it with me!

  5. Lindsay says:

    How much do the capers add to the dish? Neither my husband or I are fans of capers. Is there something else that can be added to replace them?

    • Meeghan says:

      Hi Lindsay,
      You may certainly omit the capers. We love them, but they aren’t essential to the dish. There is no need to replace them with something different, the salad will still be delicious. I appreciate your inquiry.

  6. Norine says:

    I love this dish! It’s good hot, cold or room temperature. I’m making it for the second time for guests and will be adding shrimp along with the salmon.

    • Meeghan says:

      I’m so happy you enjoy this recipe, Norine! The addition of shrimp sounds amazing too! I may have to try that the next time I make it. Thanks for sharing your idea!

  7. […] Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette […]

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