Skip to main content

Creamy Lemon Dill Orzo with Alaska Sockeye Salmon

Auto Draft 56
The perfect intro to spring meal…creamy (dairy-free) lemon dill orzo with asparagus, spinach & pan-seared wild Alaska sockeye salmon. Recipe by Madison Levins-Ireland of @MunchinWithMaddie.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 4 (5-6 ounce) servings


  • For the salmon

  • 2 tablespoon avocado or olive oil
  • 4 filets wild Alaska sockeye salmon (5-6 ounces each)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt + pepper
  • For the Orzo

  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup dry orzo
  • 1 bunch asparagus, ends trimmed & chopped into large pieces
  • zest + juice from 1 small lemon
  • salt + pepper to taste
  • 2 cups veggie (or chicken) broth
  • 3 large handfuls spinach
  • 1/2 cup full-fat canned coconut milk (feel free to sub heavy cream if not dairy free)
  • 1/2 tablespoon arrowroot starch (or cornstarch) + 1/2 tbsp water
  • 1 tablespoon fresh chopped dill + more to top
Recipe courtesy of Madison Levins-Ireland


  1. Step 1 Cook Salmon

    Pat wild Alaska salmon fillets dry. Sprinkle seasonings over the salmon & pat them in so that they stick. Bring a large pan to medium high heat. Add oil to pan. Once hot, add salmon skin-side up & cook for 2 mins. Flip & cook for 5 more minutes or until almost fully cooked through. Set aside.

  2. Step 2 Make Sauce and Serve

    Reduce heat to medium. Then add onion & sauté for a few minutes, stirring occasionally. Add garlic, orzo & asparagus. Stir & cook until the orzo is toasted, about 3 minutes. Add broth, lemon juice + zest, salt & pepper. Increase heat to high & bring to a boil. Once boiling, reduce heat to a simmer & cook for 10 minutes until asparagus is tender and orzo is al-dente. Add in coconut milk, dill & spinach. Stir. Top with salmon fillets. Let the spinach wilt down & the salmon finish cooking. Enjoy!

Recipe courtesy of Madison Levins-Ireland