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This creamy lemon orzo skillet is loaded with smoked salmon and tender asparagus spears in a rich lemon mascarpone sauce. - ready in less than an hour with a handful of ingredients!
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5 from 1 vote

Creamy Lemon Orzo with Smoked Salmon and Asparagus

This creamy lemon orzo skillet is loaded with smoked salmon and tender asparagus spears in a rich lemon mascarpone sauce. - ready in less than an hour with a handful of ingredients!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 414kcal

Ingredients

  • 1 lb asparagus, ends trimmed and cut into 2-in pieces
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 oz mascarpone cheese
  • 1/4 cup milk
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons minced fresh parsley
  • 16 oz orzo, cooked according to package instructions and kept warm (reserve 1/2 cup pasta cooking water)
  • 8 oz smoked salmon, thinly sliced
  • Salt and pepper to taste

Instructions

  • Bring a medium pot of lightly-salted water to boil. Add asparagus and cook 3-5 minutes until asparagus is crisp-tender when pierced with a fork. Immediately plunge asparagus into ice water to cool quickly. Drain asparagus and set aside.
  • In a large skillet over medium heat, heat olive oil until shimmery. Add garlic and saute 1-2 minutes until a very light golden brown. Add mascarpone and milk. Cook 3-5 minutes until sauce is smooth and thickened.
  • Add lemon juice, zest, parsley, pasta, salmon, and asparagus to sauce. Thin sauce with reserved pasta water as needed and and cook over medium heat an additional 3-5 minutes until heated through and pasta is evenly coated in sauce.
  • Season skillet with salt and pepper to taste. Serve orzo hot and enjoy!

Nutrition

Serving: 8oz pasta | Calories: 414kcal | Carbohydrates: 60.9g | Protein: 20.9g | Fat: 9.4g | Saturated Fat: 3.2g | Cholesterol: 23mg | Sodium: 813mg | Potassium: 284mg | Fiber: 4.4g | Sugar: 5.7g | Calcium: 81mg | Iron: 5mg