Yield:  8 servings

Prep Time: 20 mins 

Cook Time: 1hr

Ingredients:

1 small lemon 

1 pint of cherry tomatoes 

2 medium leeks, light green and white parts only, thinly sliced (about 1 1/4 cups) 

2 cloves garlic, minced 

6 Tbsps. extra-virgin olive oil, divided 

2 Tbsps. capers, rinsed, divided 

4 cups lower-sodium vegetable broth 

2 cups whole-wheat orzo 

2 tsps. salt, divided 

1½ pounds skinless salmon fillet, cut into large chunks 

1 lb fresh asparagus, trimmed and cut into 1-inch pieces (3 cups) 

½ tsp ground pepper 

2 Tbsps. chopped fresh dill plus 1/4 cup, divided 

Instructions:

1. Preheat oven to 425°F. Halve the lemon; thinly slice one half (removing seeds), and juice the other half to yield 1 Tbsp. In a 9×13-inch baking dish, toss lemon slices, tomatoes, leeks, garlic, 2 Tbsps. oil, and 1 Tbsp capers.
2. Bake uncovered for 15-18 mins until tomatoes burst and lemon softens. Stir in broth, orzo, and 1 tsp salt; cover with foil and bake for 20-26 min until orzo is al dente.
3. Season salmon and asparagus with pepper, 1 tsp salt, and 2 Tbsps. oil.
4. Stir asparagus and 2 Tbsps. dill into orzo, then nestle salmon into the dish. Bake uncovered for 10 mins until salmon flakes easily.
5. Mix reserved lemon juice, 2 Tbsps. oil, 1 Tbsp capers, and ¼ cup dill in a bowl; serve as a sauce alongside the casserole.

Adapted from: https://www.eatingwell.com/recipe/8062777/lemony-salmon-orzo-casserole/

Nutrition Facts:

Serving: 1 1/4 cups + 1 Tbsp sauce