Pesto salmon with blistered tomato orzo

Pesto Salmon with Blistered Tomato Orzo is a super simple and delicious meal that comes together quickly. In this recipe, salmon fillets are topped with pesto and roasted with cherry tomatoes for a flavorful, simple, light and creamy tomato and spinach orzo. Makes 4 servings in about 40 minutes.

I love easy dinners.

Sign if it is made in one skillet or pot, has few ingredients, and/or takes less than an hour to make. myself. above. This Pesto Salmon and Blistered Tomato Orzo looks complicated and time-consuming, but we promise it’s not. The secret (if you can call it that) is both preparation and timing. Just like any other recipe, for this particular recipe, chopping everything up, measuring it out and pouring it out ahead of time makes this recipe easier to follow.

The inspiration for this dish came from a seafood company’s ad with an image of pesto salmon and orzo, but I couldn’t find a single recipe on their website. It was very frustrating. So I decided to create my own version. In this approach, salmon fillets are topped with pesto and roasted with cherry tomatoes. The tomatoes are then added to a creamy (but cream-free) orzo with shallots, garlic, and baby spinach. And it’s really delicious when eaten together.

The salmon was perfectly cooked, easily flaked, and came with orzo… perfect. In other words. Please take a look!

To make pesto salmon with tomato orzo, you will need:

For salmon:

Salmon fillets – 6 to 8 ounces works well for this recipe. If using 8-ounce salmon fillets, increase pesto to 1/3 cup. Kosher Salt – Enhances the flavor of this recipe. Freshly ground black pepper – adds a unique bite and flavor. Basil pesto – use homemade or store-bought. Olive oil spray – prevents the fish from sticking to the pan.

For orzo:

Cherry tomatoes – Roasting them increases their sweetness. Olive oil – Adds fat and flavor to the tomatoes when roasting. Kosher Salt – Enhances the flavor of this dish. Unsalted butter – Adds fat and flavor to orzo dishes. Shallots – or you can substitute with red or yellow onions. Garlic – Adds a unique punch of flavor. Italian seasoning – use homemade or store-bought. Dried Orzo Pasta – Delallo is my go-to brand for orzo pasta (not sponsored). It’s in the best shape in my opinion. Chicken Bone Soup – Adds flavor and extra protein – I like Kettle & Fire (not sponsored). Baby Spinach – Mild, slightly sweet, and adds healthy vitamins and nutrients. Freshly ground black pepper – adds a unique bite and flavor. Parmesan cheese – for serving – optional.

Preparing the salmon:

Preheat oven to 450°F (or 230°C). Line a large rimmed baking sheet with foil and set aside.

Remove the skin from 4 (6-ounce) salmon fillets and place on a large tray, platter, or plate. Season the fillets with salt and pepper and divide each with 1/4 cup of the pesto.

Spread the pesto evenly on top and set aside.

Roast the tomatoes.

Line a large rimmed baking sheet with foil. Place a second piece of foil in 1/3 of the mold and crimp the sides to create a barrier. Add 1 pound of cherry tomatoes, drizzle with a little oil, and season with a pinch of kosher salt. Coat and bake in the preheated oven for 10 minutes.

Make orzo:

As soon as you slide the pot of tomatoes into the oven, start making the orzo. Melt 2 tablespoons of butter in a 0-inch deep sided saucepan over medium-low heat. Add 1 large diced shallot and a pinch of kosher salt.

Stir and cook for 8 minutes. Once softened, add 3 minced fresh garlic cloves and 1 tablespoon Italian seasoning.

Stir and cook for 2 minutes.

Next, add 1 cup of orzo.

Stir well and brush the orzo with butter.

Pour in 2 and 2/3 cups of chicken broth.

Stir well to combine.

Cover the pot and bring to a boil over high heat. Once boiling, remove the lid, reduce the temperature to medium-high, continue stirring frequently, and set the timer for 8 minutes.

Note: Be sure to scrape the bottom of the pan when stirring to keep the orzo from sticking.

Meanwhile, after the tomatoes have cooked for 10 minutes, remove the sheet pan from the oven, spray the open/wrong side with nonstick spray, and carefully place the pesto-covered salmon on the sprayed foil. Return the pan (with both salmon and tomatoes) to the oven and bake for another 10 minutes. I like to rotate the pan halfway so it cooks evenly.

Meanwhile, after the orzo has cooked for 8 minutes, add 5 ounces of baby spinach.

Stir to combine and continue cooking until the orzo is fully cooked. This will take about 6 more minutes, for a total of 12-14 minutes.

Remove from heat and add the blistered tomatoes and any juices that have collected in the foil. Taste the orzo and season with additional salt (if desired) and freshly ground black pepper.

Finally, add the juice of 1/2 lemon or 2 tablespoons.

Then add 1 tablespoon of freshly chopped parsley.

Stir well to combine.

Serve the pesto salmon over the blistered tomato orzo, then sprinkle with more finely chopped parsley and freshly grated Parmesan (optional).

It’s really amazing! I love eating this with chunks of firm sourdough and a glass of crisp white wine.

So easy and so flavorful!

And it’s the perfect meal for any night.

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enjoy! If you try this pesto salmon with blistered tomato orzo recipe, let me know! Take a photo and tag me on Twitter or Instagram!