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  • allexisadzija

Creamy Lemon Dill Orzo with Salmon(df)


For Salmon:

1 tbsp avocado or olive oil

2 fillets wild Alaska sockeye salmon (5-6 oz each)

1/4 tsp garlic powder

1/4 tsp paprika

salt + pepper

For orzo:

1/2 yellow onion, diced

1 clove of garlic, minced

1/2 cup dry orzo

1 bunch of asparagus, ends trimmed & chopped into large pieces

zest + juice from 1 small lemon

salt + pepper to taste

1 1/2 cups veggie (or chicken) broth

2 large handfuls spinach

1/4 cup full-fat canned coconut milk (feel free to sub heavy cream if not dairy free)

1 tbsp fresh chopped dill + more to top


1. Pat wild Alaska salmon filets dry & Sprinkle seasonings over the salmon

2. Bring a large pan to medium-high heat. Add oil to pan. Once hot, add salmon and cook for 2 mins. Flip & cook for 5 more minutes or until almost fully cooked through, then set aside

3. Reduce heat to medium, add onion & sauté for a few minutes, stirring occasionally.

4. Add garlic, orzo & asparagus. Stir & cook until the orzo is toasted.

5. 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.

6. Add in coconut milk, dill & spinach & stir.

7. Top with salmon filets & Enjoy!


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