Growing up in the pacific northwest, I ate a lot of salmon. It was a summer dinner staple in my house when I was kid. And now, it is a summer dinner that I love to make for my family. We love salmon in many forms, but this pesto salmon with lemon orzo is favorite!
What makes this salmon dinner so good? The salmon is marinated in a lemon dressing that compliments the dish so well. And then after the salmon is cooked, it is smothered in a zesty pesto. All of this sits on a bed of creamy, lemony, spinach orzo. All the flavors come together perfectly. It is a meal that you can make at home on a busy weeknight but still fancy enough to serve to guest to impress.
Tips when making this pesto salmon with lemon orzo
Before you get that salmon marinated and orzo cooking, here are some helpful tips and tricks with this tasty dinner.
- I personally prefer wild caught salmon. The flavor as well as the health benefits of wild caught outweighs the farm raised fish. You can tell it is farm raised by the term “Atlantic salmon” and it should be marked as well as being farm raised. I do understand that wild caught might be harder to find depending on where you live, or it may be more expensive, so do what works best for you.
- You should aim for about 6-ounce of salmon portions per person. This recipe is perfect for 2, so you will need 12 ounces, just a little under a pound. Or a little more if want to eat more fish!
- You can make the pesto ahead of time to save time on this dish if you wish. Just store it in the fridge until ready to use. Alternativity, you can use store bought pesto instead if that works better for you.
- There are several ways you can cook the salmon! We often grill ours by placing the salmon skin side down on aluminum foil. This method only takes about 6-8 minutes depending on the thickness of the salmon. You can also place the salmon in the oven for 12-15 minutes at 400 F.
- When making the orzo, make sure to stir frequently to make sure the bottom of it does not burn. You can tell it is done with majority of the liquid is absorbed and the orzo is tender.
- Be sure to add the lemon into the orzo after it has been cooked. This will prevent the lemon from becoming bitter.
- I use jarred roasted bell pepper in this recipe, but you can choose to make it yourself if you would like. I love the jarred one to save time, but this comes down to personal preference.
If you give this pesto salmon with lemon orzo a try, be sure to let me know your thoughts in the comments below and tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking!
Pesto Salmon with Lemon Orzo
Ingredients
Orzo:
- 2 tsp. Olive oil
- 3 garlic cloves
- 1 C. Orzo
- 2 3/4 C. Chicken broth
- 1 C. Spinach chopped
- 1/2 of a lemon juiced
- Roasted bell peppers
- salt and pepper to taste
Salmon Marinade:
- 12 oz. Salmon
- 1/4 C. Olive oil
- 1 Lemon juice
- 1 Lemon zest
- 2 Garlic minced
- 1 tsp. Dijon mustard
Pesto:
- 1 C. Fresh basil
- 1/4 C. Pine nuts toasted
- 1/2 of a Lemon juiced
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- Salt and pepper to taste
- 1 garlic clove
Instructions
- To marinate the salmon, combine all the ingredients together in a large baking dish (big enough for the salmon to lay flat). Whisk the ingredients together and lay the salmon skin side up. Cover and place in the refrigerator for at least 30 minutes and up to 2 hours.
- To make the pesto, combine all the pesto ingredients together into a food processor. Blend until mostly smooth. Place in the refrigerator until ready to use.
- To make the orzo, heat the olive oil in a large skillet over medium-low heat. Add the garlic cloves and orzo. Sauté for about 2 minutes. Pour in chicken broth and bring to a boil. Cook the orzo until majority of the liquid is absorbed, stirring often, for about 15 minutes.
- Once the orzo is cooked, stir in the lemon juice, roasted pepper and spinach.
- While the orzo cooks, make the salmon by placing it on a piece of foil skin side down and placing the foil on the grill for 6-8 minutes or until done ( when cooked, the salmon flake easily with a fork). If you do not wish to grill the salmon, you place it on parchment paper skin side down and bake at 400 degrees F for 12-15 minutes.
- To build to bowls, add the orzo. Top with a piece of cooked salmon. Spread a generous layer of pesto on top of the salmon. Enjoy!
