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Creamy Smoked Salmon Orzo with Asparagus and Peas Recipe

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4 from 6 reviews

This Creamy Smoked Salmon Orzo with Asparagus & Peas is a comforting, vibrant one-pan dish perfect for a quick yet elegant meal. Tender orzo pasta simmers in hot vegetable stock with fresh asparagus and peas, then is enriched with hot-smoked salmon, crème fraîche, fresh dill, and bright lemon zest and juice for a creamy, flavorful finish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Produce

  • 1 medium leek
  • 2 cloves garlic
  • 200 g asparagus
  • 1 cup frozen peas, thawed
  • 2 Tbsp fresh dill
  • 1 lemon (1 Tbsp juice + 1 tsp zest)

Pasta & Grains

  • 200 g dried orzo/risoni

Dairy & Refrigerated

  • ½ cup crème fraîche

Proteins

  • 200 g hot-smoked salmon fillet, skin removed

Pantry

  • 750 ml hot vegetable stock
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare vegetables and stock: Cut the leafy green tops off the leek and discard. Slice the white and light green parts in half lengthwise, then cut into thin half-moons. Finely chop the garlic. Snap or slice off the woody ends of the asparagus and discard, then cut the spears into 4 cm lengths. Finely chop the dill. Zest and juice half the lemon. Heat the vegetable stock either in the microwave or on the stovetop until hot.
  2. Cook leek and garlic: Heat the olive oil in a large frying pan over medium heat. Add the sliced leek and cook for 5 minutes until softened. Add the chopped garlic and cook for an additional 1 minute until fragrant.
  3. Add orzo and stock: Add the orzo to the pan and toss to coat in the oil. Pour in all of the hot vegetable stock and simmer gently, stirring occasionally, for 8 minutes or until most of the liquid is absorbed.
  4. Add vegetables: Add the asparagus pieces and thawed peas to the pan. Continue cooking for 4–5 minutes until the orzo is tender and the vegetables are just cooked through.
  5. Finish and serve: Remove the pan from heat. Stir through the crème fraîche, chopped dill, lemon juice, and zest. Season with salt and pepper to taste. Gently fold in chunks of the hot-smoked salmon. Serve immediately for a creamy, flavorful dish.

Notes

  • Use hot-smoked salmon for a rich, smoky flavor that complements the creamy orzo.
  • If crème fraîche is unavailable, substitute with sour cream or Greek yogurt, but add it off the heat to avoid curdling.
  • You can prepare the vegetable stock ahead of time or use a high-quality store-bought variety.
  • Adjust seasoning with salt and pepper at the end to enhance the salmon's flavor.
  • This dish can be made vegetarian by omitting the salmon and adding extra peas or mushrooms.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: European
  • Diet: Low Fat

Find it online: https://recipesvibe.com/creamy-smoked-salmon-orzo-with-asparagus-and-peas-recipe/