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Pesto Salmon with Roasted Tomato Orzo Recipe

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4.2 from 43 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Pesto Salmon with Roasted Tomato Orzo is a vibrant, flavorful dish featuring tender salmon fillets topped with aromatic pesto, paired with sweet roasted cherry tomatoes and al dente orzo pasta. A perfect balance of fresh herbs, tangy lemon, and crunchy pine nuts makes this meal both satisfying and elegant, ideal for a healthy weeknight dinner or special occasion.

Ingredients

Salmon and Pesto

  • 4 (6-oz.) salmon fillets
  • 3/4 tsp. kosher salt, divided
  • 1/4 tsp. black pepper
  • 1/4 cup prepared pesto (I use DeLallo Simply Pesto)

Roasted Tomatoes and Garlic

  • 10 to 12 oz. cherry tomatoes
  • 2 Tbsp. extra-virgin olive oil, divided
  • 3 garlic cloves, sliced into coins

Orzo

  • 1 cup uncooked orzo pasta
  • 1/2 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh chopped basil leaves, plus more for garnish
  • 2 Tbsp. toasted pine nuts or chopped walnuts (optional)

Instructions

  1. Preheat and season salmon: Preheat your oven to 450ºF. Pat the salmon fillets dry with a paper towel, then season the flesh evenly with 1/4 tsp. kosher salt and 1/4 tsp. black pepper. Spread 1/4 cup of prepared pesto over the flesh side of each fillet and set aside while preparing the tomatoes.
  2. Roast tomatoes and garlic: Arrange cherry tomatoes and sliced garlic on one half of a large baking sheet lined with foil. Toss them with 1 tablespoon of olive oil and 1/4 tsp. kosher salt. Place in the oven and roast for 10 minutes until softened and slightly caramelized.
  3. Add salmon to the baking sheet: Remove the baking sheet from the oven, place the pesto-coated salmon fillets on the open half of the baking sheet. Return to the oven and roast for an additional 10 minutes or until the salmon is cooked through and flakes easily with a fork.
  4. Cook orzo pasta: While the tomatoes roast, bring a medium saucepan of salted water to a boil. Add the orzo pasta and cook until al dente, about 9 minutes. Drain the pasta and return it to the pot (off the heat).
  5. Prepare orzo mixture: Stir into the orzo the remaining 1 tablespoon olive oil, lemon zest, fresh lemon juice, 1/4 tsp. kosher salt, chopped fresh basil, and toasted pine nuts or walnuts if using. Mix well to combine all the flavors.
  6. Plate and serve: Spread the orzo on a large serving platter or individual plates. Scatter the roasted tomatoes and garlic over the orzo, then top with the pesto salmon fillets. Garnish with additional fresh basil leaves for a pop of color and freshness.

Notes

  • To Store: Keep leftover salmon in an airtight container in the refrigerator for up to 2 days. Store orzo mixture separately for up to 4 days.
  • To Reheat Salmon: Remove from refrigerator 30 minutes before reheating for even warming.
  • Stovetop Reheating: Heat a skillet over medium-low, add a splash of water, cover, and warm salmon portions for a couple of minutes until heated through.
  • Oven Reheating: Warm salmon on a rimmed baking sheet at 275°F for 15 minutes until internal temperature reaches 125°F to 130°F.
  • Microwave Reheating: Place salmon on a microwave-safe plate, cover with a paper towel, and microwave in 30-second increments, checking and adjusting heating as needed.
  • To Reheat Orzo: Microwave in a heatproof bowl in 30-second intervals or heat in a small skillet with a drizzle of olive oil over medium heat.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sophiasrecipe.com/pesto-salmon-with-roasted-tomato-orzo-recipe/