Salmon Asparagus and Orzo Salad with Lemon Dill Vinaigrette (Five Ingredient Friday)

Salmon Asparagus and Orzo Salad with Lemon Dill Vinaigrette recipe, Orzo salad with Salmon recipe, salmon and orzo salad recipe, lemon dill vinaigrette recipe, Asparagus and orzo salad recipe

Salmon Asparagus and Orzo Salad with Lemon Dill Vinaigrette

Orzo with broiled salmon, blanched asparagus and red onion, then tossed with a lemon dill vinaigrette is the recipe on the menu for Five Ingredient Friday. This simple but very delicious dish is ready in under 30 minutes. 

Not too long ago I was in the market and they had the most amazing, tiny, just like spring asparagus. It was imported from Peru and I have to thank that country for growing such beautiful asparagus, it was a treat to see it at this time of year. The tiny spears pair beautifully with lemon, of course, and are a perfect accompaniment with salmon.

I had some silver salmon fillets in the freezer, orzo in the pantry, a bowl full of lemons, some homemade feta, and an abundance of dill from the Wee Kitchen Garden. Perfect!

This salad was so easy to throw together, too! A few minutes under the broiler and the salmon fillets were ready to flake; the asparagus gets a very short 3 minute blanch in the same water in which you’ll be cooking the orzo; then, just toss those ingredients with some red onion and lemon dill vinaigrette and you have supper on the table.

Here are the five ingredients:

        • asparagus
        • salmon fillets
        • orzo
        • red onion
        • lemon dill vinaigrette

Delicious, light, filling, refreshingly tangy, this recipe is a really great meal on any hectic night. I hope you’ll try it.


5.0 from 1 reviews
Salmon Asparagus and Orzo Salad (Five Ingredient Friday)
Prep time
Cook time
Total time
Orzo with broiled salmon, blanched asparagus and red onion, and tossed with a lemon dill vinaigrette recipe is a simple but very delicious dish that is ready in under 30 minutes.
Serves: 6
  • ½ pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup orzo, cooked according to package instructions
  • 12 ounces salmon fillet, skin removed after broiling
  • ¼ cup red onion, thinly sliced
  • Lemon-Dill vinaigrette (see recipe below)
  • salt and ground black pepper, to taste
  1. Preheat broiler.
  2. Bring 6 cups water to a boil in a large saucepan.
  3. Add asparagus, cook 3 minutes or until crisp-tender.
  4. Remove asparagus from water with tongs or a slotted spoon (I set a mesh colander holding the asparagus into the blanching water for easy removal of the asparagus) reserving water in pan.
  5. Plunge asparagus into ice water; drain and set aside.
  6. Return reserved water to a boil.
  7. Add orzo, and cook according to package directions, omitting salt and fat.
  8. While orzo cooks, sprinkle fillet evenly with salt and pepper.
  9. Place fish on a foil-lined broiler pan coated with cooking spray.
  10. Broil 5 minutes or until fish flakes easily when tested with a fork.
  11. Remove from oven.
  12. Using 2 forks, break fish into large chunks.
  13. Combine salmon, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

5.0 from 1 reviews
Lemon-Dill Vinaigrette (Five Ingredient Friday)
This light, tangy dressing is ready in minutes and is perfect as a topping for fish, vegetables and in your favourite salads.
Recipe type: Salad Dressing
Serves: ⅓ cup
  • ⅓ cup feta cheese, crumbled
  • 1 tablespoon fresh dill, chopped
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Combine all ingredients in a small bowl, stirring well with a whisk.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Entrée, Fish, Five Ingredient Friday, Pasta, Salads. Bookmark the permalink.

2 Responses to Salmon Asparagus and Orzo Salad with Lemon Dill Vinaigrette (Five Ingredient Friday)

  1. What an elegant yet simple and delicious dinner. YUMMMMM 🙂

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