Description
A vibrant and flavorful dish featuring tender pesto-coated salmon filets baked alongside blistered cherry tomatoes, served over a rich and creamy orzo pasta infused with garlic, shallots, spinach, and Italian seasoning. This meal combines fresh herbs and wholesome ingredients for a comforting yet elegant dinner perfect for any occasion.
Ingredients
Salmon
- 24 ounces salmon filets (skin removed, cut into 4 filets)
- 3/4 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 1/4 cup basil pesto (homemade or store bought)
- Olive oil spray (or avocado oil spray)
Blistered Tomatoes
- 1 pound cherry tomatoes
- 1 drizzle olive oil
- 1 pinch kosher salt
Orzo
- 2 tablespoons unsalted butter
- 1 large shallot (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 tablespoon Italian seasoning
- 1 cup dried orzo pasta
- 2⅔ cup chicken bone broth
- 5 ounces baby spinach
- 1/2 lemon (juiced)
- Freshly ground black pepper (to taste)
- Freshly chopped parsley (amount not specified, estimated 2 tablespoons)
Optional Garnish
- Freshly grated parmesan cheese (for serving)
Instructions
- Preheat the oven: Set your oven to 450℉ (230℃) and line a large rimmed baking sheet with foil. This prepares the surface for the salmon and tomatoes.
- Prepare the salmon: Remove the skin from the salmon filets. Season with kosher salt and freshly ground black pepper. Spread 1/4 cup of basil pesto evenly over the top of each filet. Set aside to marinate slightly.
- Blister the tomatoes: On one-third of the foil-lined pan, create a foil barrier by crimping a second piece of foil. Place the cherry tomatoes there, drizzle with olive oil, and sprinkle with kosher salt. Toss to coat. Slide into the oven and roast for 10 minutes.
- Start the orzo base: While the tomatoes roast, melt 2 tablespoons of unsalted butter in a 10-inch deep-sided pan over medium to medium-low heat. Add the chopped shallot and a pinch of kosher salt, cooking for about 6 minutes until softened.
- Add aromatics: Stir in the garlic and Italian seasoning, cooking for an additional 2 minutes to release their fragrance.
- Cook the orzo: Stir the dried orzo into the pan to coat with butter and aromatics. Pour in 2⅔ cups of chicken bone broth and combine well. Cover with a lid and bring to a boil over high heat.
- Simmer the orzo: Remove the lid once boiling, reduce heat to medium-high, stir often, and cook for 8 minutes.
- Introduce salmon and continue roasting: After the tomatoes have roasted 10 minutes, remove the pan from the oven. Spray the open foil side (opposite the tomatoes) with nonstick spray and carefully place the pesto salmon, pesto side down, on the foil. Return the pan with both the salmon and tomatoes to the oven for another 10 minutes, rotating halfway through for even cooking.
- Finish cooking the orzo: Add 5 ounces of baby spinach to the orzo, stir to combine, and continue cooking, stirring often, for 6 more minutes or until the orzo is tender. Scrape the bottom to avoid sticking.
- Combine components: Once salmon and tomatoes are done and removed from the oven, add the blistered tomatoes and their juices into the orzo. Season with additional kosher salt and freshly ground black pepper to taste. Add the juice of half a lemon and finely chopped parsley, stirring everything together well.
- Serve: Plate the blistered tomato orzo and top with the pesto salmon filets. Garnish with extra chopped parsley and freshly grated parmesan cheese, if desired, to add a salty, umami finish.
Notes
- Removing the skin from salmon before cooking ensures even cooking and better pesto adhesion.
- Using chicken bone broth in the orzo adds depth of flavor compared to water.
- Fresh herbs like parsley brighten the dish and enhance freshness.
- Nonstick spray helps prevent salmon from sticking to the foil when baking.
- Scraping the bottom of the orzo pan frequently prevents sticking and burning.
- Parmesan cheese is optional but highly recommended for an extra layer of flavor.
- Rotating the baking sheet halfway is key for even cooking of both salmon and tomatoes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
