Skillet Salmon with Orzo & Green Pea Pesto

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This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.

a recipe photo of the Skillet Salmon with Orzo & Green Pea Pesto
Photo:

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

Active Time:
30 mins
Total Time:
30 mins
Servings:
4
the ingredients to make the Skillet Salmon with Orzo & Green Pea Pesto

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

Ingredients

Salmon & Orzo

  • 1 1/4 pounds center-cut salmon, skinned and cut into 4 portions

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon ground pepper, divided

  • 1 tablespoon avocado oil

  • 1 cup orzo, preferably whole-wheat

  • 2 1/4 cups low-sodium chicken broth

  • 1 teaspoon onion powder

  • 1 cup chopped baby spinach or arugula

Pesto

  • 3/4 cup thawed frozen peas

  • 2 tablespoons avocado oil

  • 2 tablespoons grated Parmesan cheese

  • 2 tablespoons chopped lightly salted pistachios

  • 2 tablespoons chopped fresh dill

  • 1 small clove garlic

  • 1/8 teaspoon salt

  • 1/8 teaspoon ground pepper

Directions

  1. To prepare salmon & orzo: Season salmon with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon; cook, flipping once, until browned on both sides and almost cooked through, 5 to 8 minutes, depending on thickness. Transfer to a plate and tent with foil.

    a photo of the cooked salmon on a plate with foil covering it

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

  2. Add orzo to the pan; cook, stirring, until beginning to brown, about 1 minute. Add broth, onion powder and 1/4 teaspoon each salt and pepper. Stir to combine; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring once or twice, until the orzo is tender, 8 to 10 minutes. Remove from heat and stir in spinach (or arugula). Place the salmon on top of the orzo mixture; cover and let stand until the greens are wilted and the salmon is cooked through, 2 to 3 minutes.

    a photo of the orzo being cooked with the spinach

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

  3. Meanwhile, prepare pesto: Combine peas, oil, Parmesan, pistachios, dill, garlic, salt and pepper in a food processor; process until smooth.

    a photo of the ingredients for the pesto blended up in a food processor

    Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

  4. Serve the salmon over the orzo with a generous dollop of pesto.

Nutrition Infromation

Serving Size: 1 salmon fillet, 1/2 cup orzo & 2 Tbsp. pesto

Calories 497, Fat 22g, Saturated Fat 3g, Cholesterol 80mg, Carbohydrates 36g, Total sugars 1g, Added sugars 0g, Protein 37g, Fiber 9g, Sodium 548mg, Potassium 813mg

EatingWell.com, April 2024

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