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Kalyn's Kitchen

Orzo Salmon Casserole with Asparagus and Feta

Orzo Salmon Casserole with Asparagus and Feta was a hit, and this is a fun idea to stretch out expensive salmon and asparagus to feed a crowd.

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Orzo Salmon Casserole with Asparagus and Feta finished casserole and plate with one serving

Salmon. Asparagus. Feta. Maybe that’s all I need to say about this recipe, because if you know me at all, you know a recipe with those favorite ingredients is going to be something I’ll like. Add a small amount of Whole Wheat Orzo, some drained cottage cheese for creaminess, green onions, dill, and Beau Monde seasoning, and I think you can tell why I absolutely loved this Orzo Salmon Casserole with Asparagus and Feta.

This was the second recipe of the two I mentioned that I tried out on my brother Mark, his wife Lisa, and their daughter-in-law Lindy who stopped by a few weeks ago, and they liked this one as much as they did the Chicken, Black Bean Avocado, and Radish Salad.  Even though it’s a casserole, this is something I would serve to guests, and it’s also good reheated if you manage to have any leftovers to eat the next day.

You might be wondering why I’d take salmon and asparagus and make it into a casserole? I first experimented and came up with this casserole when I had leftover asparagus and salmon to use up. I enjoyed it so much I decided it was worth making again to write down the recipe, partly because of how it stretches out the salmon and asparagus for a more budget-friendly meal with those flavors.

Orzo Salmon Casserole with Asparagus and Feta process shots collage

How to Make Orzo Salmon Casserole with Asparagus and Feta:

(Scroll down for complete recipe with nutritional information.)

  1. I used the Whole Wheat Orzo (affiliate link) that I’m so fond of, but if you can’t find orzo you can use any type of small whole wheat pasta shape. Remember that the pasta will cook more in the oven, so it’s important not to overcook it. Cook the orzo a couple of minutes less than the package directions, then drain orzo well.
  2. Roast salmon and asparagus for 15 minutes at 400F/200C.
  3. Here’s how the salmon and asparagus looks after its roasted.  Let cool while you combine the other ingredients.
  4. While the salmon and asparagus cook, rinse the cottage cheese and crumble and measure the Feta.
  5. Put drained orzo in a bowl and add cottage cheese, Feta, green onion, dill, and Beau Monde seasoning (or Bon Appetit.)
  6. When it’s cool enough to handle, use two forks to flake apart the salmon.
  7. Gently mix the salmon and asparagus pieces into the orzo mixture.
  8. Put into a small casserole dish and top with a little freshly grated Parmesan cheese (optional).
  9. And here’s how the casserole looks after it bakes 30-35 minutes at 350F/180C.  Not all that photogenic, but hopefully you can tell from the final photo that this was delicious!

More Tasty Ideas with Salmon You Might Like:

Sour Cream Baked Salmon ~ Inspired Taste
Grilled Fresh Salmon Burgers with Caper Mayo ~ Kalyn’s Kitchen
Teriyaki Salmon with Sriracha Mayo ~ Budget Bytes
Roasted Lemon Salmon and Asparagus Sheet Pan Meal ~ Kalyn’s Kitchen

Orzo Salmon Casserole with Asparagus and Feta finished casserole and plate with one serving

Orzo Salmon Casserole with Asparagus and Feta

Yield 6 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Orzo Salmon Casserole with Asparagus and Feta is a fun idea to stretch out expensive salmon and asparagus to feed a crowd.


  • 1 cup 100% Whole Wheat Orzo Pasta (or use any small whole wheat pasta shape if you can’t find orzo)
  • 2 pieces of skinless salmon, about 6-8 oz. each
  • 1/2 lb. asparagus, trimmed and cut into 1 1/2 inch pieces
  • 1 T + 2 tsp.  extra virgin olive oil, for rubbing salmon and tossing with asparagus
  • 2 tsp. fish rub, for rubbing salmon
  • 1/2 cup crumbled Feta
  • 1 cup cottage cheese, rinsed with cold water so only the curds remain
  • 1/4 cup thinly sliced green onions
  • 1/2 tsp. dried dill weed
  • 1/2 tsp. Beau Monde Seasoning
  • salt and fresh ground black pepper to taste (I didn’t use much salt)
  • 2 T freshly grated Parmesan cheese (optional, for topping the casserole)


  1. Preheat oven to 400F/200C.
  2. Spray a baking sheet and an 8″x8″ casserole dish with non-stick spray or olive oil.
  3. Bring a medium-sized pot of water to a boil, add a little salt, and cook the orzo until it’s nearly done.  (I cooked mine 8 minutes, about 1 minute less than the cooking time on the package.)
  4. Drain the cooked orzo into a colander placed in the sink and let it drain well.
  5. Let salmon come to room temperature while you trim the asparagus and cut it into 1 1/2 inch pieces.  (Hold one piece of asparagus with both hands and bend to break; that will show where the woody part starts that needs to be trimmed off.)
  6. Put the asparagus pieces in a small bowl and toss with the olive oil and season with a little salt and pepper.
  7. Rub the salmon on both sides with olive oil and fish rub. I like Szeged Fish Rub (affiliate link) but use any brand you have on hand.
  8. Arrange salmon and asparagus on the baking sheet and roast 15 minutes.
  9. Let salmon and asparagus cool, and turn the oven temperature down to 350F/180C.
  10. Put the cottage cheese into a fine-mesh colander and rinse with cold water and let it drain.
  11. Crumble Feta and measure it, and slice the green onions.
  12. In a medium-sized bowl, combine the drained orzo, rinsed cottage cheese, crumbled Feta, sliced green onions, dill weed, Beau Monde Seasoning (affiliate link) , and salt and pepper to taste.
  13. Use two forks to flake apart the salmon into bite-sized pieces, then gently mix the cooled asparagus and salmon into the orzo mixture.
  14. Put the mixture into the sprayed casserole dish, top with a little freshly grated Parmesan if desired, and bake 30-35 minutes, or until the cheese is melted and the mixture starts to bubble.  Serve hot.


Equipment:I used my favorite Anchor Hocking 12 Cup Bake-and-Store Glass Casserole Dish for this recipe, but any glass or crockery baking dish that’s approximately 8″ x 8″ will work.

This was still very good when it had been kept in the fridge overnight and reheated in the microwave. (I haven’t tried freezing it, and I’m not sure it would freeze that well.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 508Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 94mgSodium: 590mgCarbohydrates: 38gFiber: 6gSugar: 4gProtein: 41g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salmon and asparagus are both ultra-healthy low-glycemic foods for the original South Beach Diet, but the whole wheat orzo in this casserole would make it limited to Phase 2 or 3 for South Beach Dieters. This recipe isn’t suitable for a low-carb diet plan.

Find More Recipes Like This One:
Use Casserole Recipes to find more like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Orzo Salmon Casserole with Asparagus and Feta

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    17 Comments on “Orzo Salmon Casserole with Asparagus and Feta”

  1. Geneerc, I'm sorry you did not enjoy it, but I don't think I can agree with "if you want to get someone from BlogHer to write it." I tried the recipe out on my brother, sister-in-law, and nephews wife and they all loved it, as did I. And salmon and asparagus is a very common pairing.

    Hopefully you will like the next one better!

  2. I'm new to this site. I love salmon and I am an amateur "gourmet cook". I've watched Food Network 24/7 since 2000. I've tried a lot of different recipes and styles of food. I have to say that, although this wasn't bad, the flavor combinations were "weird" and would probably be off-putting to most pallets. However, your site looks great Kalyn, and I'm going to try several more recipes.

  3. Perahna, thank *you*! Comments like that always make my day!

  4. Kalyn,

    Because my kids really don't like feta(I do love it though), I had to substitute shreded sharp provolone and parm cheese. This was outstanding!

    Your blog is my go-to for TASTY healthy recipes.


  5. Dara, so glad you like it. Maybe I can make this when you come for dinner!

    Mrs. O, if you don't like Feta I would probably use Parmesan, maybe a little less.

  6. This sounds great but my hubby HATES feta…any suggestions for a substitute??

  7. Yes, you had me at "salmon, asparagus, feta". This is something that I'd happily work into our weekly menu rotation.

  8. I can't believe I've never tried this combination together. Sounds like a must try!

  9. Desert Quail, glad you're enjoying the site. I do like that idea of using just a little potato with the cauliflower. If you haven't tried it, you might like my Twice Baked Cauliflower which sounds like it's similar to what you came up with.

  10. Hi, Kalyn! I love your site, and it's helped me stick with South Beach for more than a year now. I wanted to share a recipe idea with you but wasn't sure where to put it, so here goes: occasionally I crave a real white potato, but they are so verboten on SB. Yesterday I came up with a Phase 2 splurge that curbed that craving. I took one cup of cooked cauliflower from the night before and mashed it with 2 oz baked white potato, along with some green onion, 1 T lowfat cottage cheese, 1 T lowfat cheddar, a smidge of garlic, and salt and pepper. I only ate half of it, but it was delicious and kicked that craving! Yes, it's a bit of a cheat, but when nothing but a potato will do, this goes a long way, and it's definitely an occasional treat. Just don't tell the SB police.Thanks so much for your blog; it's awesome!

  11. Yes, the humble tuna noodle casserole would certainly have to be the ancestor of this dish!

  12. This is a refreshing take on my beloved tuna casserole from the 80's, or maybe 60's.

  13. Thanks TW. And if only you lived closer, I would love to have you over for lunch!

  14. All the best stuff, in one casserole – love the colors, the contrasts, and I really wish I had some for lunch …

  15. Thanks Joanne and Lydia. This was really a hit with my recipe testers who stopped by!

  16. This is one of those "clever" casseroles that is more than the sum of its parts. Almost anything with salmon and asparagus would appeal to me; adding cheese is the icing on the "cake". This would make a great brunch dish.

  17. All I can really say to this is YUM. I love these ingredients and I'm definitely in the midst of a salmon craving after seeing this!