Dump and Bake Lemon Dill Salmon and Orzo Casserole With Asparagus

This is a one-pan dinner where orzo, asparagus, and salmon cook in the same dish with lemon and dill. The method relies on steam and measured liquid so the pasta turns tender while the fish stays moist.

What Is A Dump-And-Bake Salmon And Orzo Casserole?

A dump-and-bake casserole is a dish where mostly raw ingredients go into the pan together and cook without separate boiling or sautéing. For this version, orzo (a rice-shaped pasta) bakes in broth, then the salmon and asparagus finish on top.

What Pan Size And Oven Temperature Work Best?

A 9-by-13-inch baking dish works well because the orzo sits in a fairly even layer and cooks predictably. An oven set to 375°F (190°C) balances two needs: enough heat to cook the orzo through, but not so much that the salmon dries out before the pasta is tender.

What Ingredients Do You Need?

You need salmon, orzo, asparagus, lemon, dill, and a cooking liquid. The supporting ingredients are there to season the broth and round out the texture.

• Salmon: center-cut pieces cook more evenly than thin tail pieces.
• Orzo: regular dried orzo works best; whole-grain versions may take longer.
• Asparagus: medium-thick stalks are easiest to time with the salmon.
• Liquid: broth is the base; a small amount of dairy is optional, added for richness.

How Do You Keep Salmon From Overcooking?

Add the salmon after the orzo has a head start, and check doneness early. Salmon continues to cook for a few minutes after it comes out of the oven, so pull the dish when the thickest part is just done.

A thermometer is the simplest control. If you do not have one, rely on visual cues: the flesh turns opaque and flakes with gentle pressure.

How Much Liquid Does Orzo Need In The Oven?

Orzo needs enough liquid to absorb and enough coverage to steam. In most ovens, a ratio near 1 part orzo to 2 parts hot broth by volume is a good starting point, but exact results vary with pan shape, how tightly you cover, and how vigorous your oven runs.

If the dish looks dry when you stir at the halfway point, add a splash of hot broth and reseal the cover tightly.

How Do You Make Dump And Bake Lemon Dill Salmon And Orzo Casserole With Asparagus?

You bake the orzo covered until it is partly tender, then add asparagus and salmon to finish. This two-stage approach keeps the timing sensible without adding extra pans.

Quick Scaling Guide

Dish Size	Servings	Orzo	Broth	Salmon
8-by-8-inch	3 to 4	1 cup (200 g)	2 cups (480 mL)	12 oz (340 g)
9-by-13-inch	5 to 6	1 1/2 cups (300 g)	3 cups (720 mL)	1 1/4 lb (570 g)

Weights for dry pasta can vary by shape and how you fill the measuring cup. If you prefer accuracy, use the gram weights.

Dump And Bake Lemon Dill Salmon And Orzo Casserole With Asparagus Recipe

Serves: 5 to 6
Prep time: 15 minutes
Bake time: 35 to 45 minutes
Rest time: 5 minutes
Oven: 375°F (190°C)

Equipment

• 9-by-13-inch baking dish (or similar 3-quart dish)
• Aluminum foil or a tight-fitting lid
• Microplane or fine grater (for zest), optional
• Instant-read thermometer, optional but helpful

Ingredients (U.S. And Metric)

• Orzo: 1 1/2 cups (300 g)
• Low-sodium broth, hot: 3 cups (720 mL)
• Olive oil: 2 tablespoons (30 mL)
• Garlic, minced: 2 cloves (about 6 g), or garlic powder 1 teaspoon (3 g)
• Lemon zest: 1 to 2 teaspoons (2 to 4 g)
• Lemon juice: 3 tablespoons (45 mL), from 1 large lemon, divided
• Dill, chopped: 2 tablespoons (6 g), or dried dill 2 teaspoons (2 g)
• Fine salt: 3/4 teaspoon (4 g), plus more to taste
• Black pepper: 1/2 teaspoon (1 g)
• Asparagus, trimmed and cut into 1-inch pieces: 1 pound (450 g)
• Salmon fillets, skin removed, pin bones removed: 1 1/4 pounds (570 g), cut into 4 to 6 pieces

Optional for a creamier finish (stir in at the end):

• Plain Greek yogurt: 1/3 cup (80 g), or heavy cream 1/4 cup (60 mL)

Instructions

1. Heat the oven to 375°F (190°C). Lightly oil the baking dish.
2. Build the orzo base. In the baking dish, stir together the orzo, hot broth, olive oil, garlic, lemon zest, 2 tablespoons (30 mL) of the lemon juice, half the dill, salt, and pepper. Press the orzo into an even layer.
3. Cover and start baking. Cover the dish tightly with foil or a lid. Bake for 20 minutes.
4. Stir and add vegetables. Remove the dish from the oven. Uncover carefully to avoid steam. Stir thoroughly, scraping the corners so the orzo cooks evenly. Stir in the asparagus.
5. Add salmon and finish baking. Nestle the salmon pieces on top. Drizzle with the remaining 1 tablespoon (15 mL) lemon juice and sprinkle with the remaining dill. Cover again and bake 10 minutes.
6. Uncover and check. Uncover and bake 5 to 10 minutes more, just until the salmon is done and the orzo is tender. If the salmon finishes before the orzo, transfer the salmon to a plate and cover it loosely while the orzo bakes a few minutes longer.
7. Rest and combine. Let the casserole rest 5 minutes. Flake the salmon into large pieces and fold it into the orzo and asparagus. If using yogurt or cream, stir it in off the heat. Taste and adjust salt, pepper, lemon, and dill.

Can You Use Frozen Salmon Or Frozen Asparagus?

Yes, but thawed salmon is more predictable in a casserole. If the salmon is frozen, thaw it in the refrigerator, then pat it dry before adding it to the dish so it roasts instead of steaming.

Frozen asparagus works if you expect it to be softer. Add it straight from frozen when you add the asparagus, and keep an eye on excess liquid. If the dish looks watery at the end, bake uncovered for a few minutes to reduce.

What Are The Most Practical Substitutions?

You can keep the lemon and dill profile while adjusting for what you have.

• Swap asparagus for green beans or peas. Add peas at the end so they stay bright.
• Use chives or parsley if you do not have dill, but keep the lemon zest.
• Add thinly sliced zucchini with the asparagus, but expect a looser texture from its water content.
• If you want more sauce without dairy, add an extra 1/4 cup (60 mL) hot broth at the stir step.

How Do You Know It Is Done And Safe To Eat?

The casserole is done when the orzo is tender and most of the liquid is absorbed, with a loose, spoonable texture. The salmon is done when the thickest part reaches 145°F (63°C) or turns opaque and flakes easily. Do not rely on time alone, since salmon thickness and oven accuracy vary. [1]

How Should You Store And Reheat Leftovers?

Refrigerate leftovers promptly, ideally within 2 hours of baking. Store in shallow, covered containers for faster cooling.

• Refrigerator: 3 to 4 days is a conservative window for best quality and safety.
• Freezer: freeze in airtight portions. Quality is best within 2 months, though it may keep longer.

For reheating, add a splash of broth or water to loosen the orzo. Reheat until steaming hot throughout. For maximum safety, aim for 165°F (74°C) when reheating leftovers. [2]

Endnotes

[1] fsis.usda.gov
[2] foodsafety.gov