Pesto Salmon with Roasted Cherry Tomatoes and Orzo

Name: Pesto Salmon with Roasted Cherry Tomatoes and Orzo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 5 salmon fillets (6-ounce, skin on or off); 1.5 cup cherry tomatoes; 3 tablespoon olive oil (divided); 0.5 teaspoon kosher salt (divided); 0.25 teaspoon black pepper (divided); 0.5 cup basil pesto; 1.5 cup orzo pasta (dry); 3 cup vegetable broth; 2 tablespoon fresh lemon juice; 0.25 cup grated Parmesan cheese (for serving); 5 ounce fresh spinach

Flaky salmon fillets baked with bright pesto and sweet roasted cherry tomatoes, served alongside lemony orzo and fresh spinach for a light yet satisfying Italian-inspired meal.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $7.35/serving

Dietary

Pescatarian
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

5 salmon fillets (6-ounce, skin on or off)
1.5 cup cherry tomatoes
3 tablespoon olive oil (divided)
0.5 teaspoon kosher salt (divided)
0.25 teaspoon black pepper (divided)
0.5 cup basil pesto
1.5 cup orzo pasta (dry)
3 cup vegetable broth
2 tablespoon fresh lemon juice
0.25 cup grated Parmesan cheese (for serving)
5 ounce fresh spinach

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Pat salmon fillets dry and place them on the prepared baking sheet. Scatter cherry tomatoes around the salmon. Drizzle everything with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
Spread about 1 tablespoon of basil pesto evenly over the top of each salmon fillet.
Bake for 15-18 minutes, or until salmon is cooked through and flaky, and tomatoes are softened and slightly burst. Cooking time may vary based on salmon thickness.
While salmon bakes, prepare the orzo. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add dry orzo pasta and cook, stirring frequently, for 2-3 minutes until lightly golden. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Pour in vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 8-10 minutes, or until most of the liquid is absorbed and orzo is tender. Stir in fresh lemon juice and fresh spinach until spinach is wilted.
Serve baked pesto salmon and roasted cherry tomatoes over the lemon orzo with spinach. Garnish with grated Parmesan cheese if desired.

Notes

Fresh spinach can be swapped for arugula or omitted. For an even quicker meal, use store-bought pre-chopped garlic.

Nutrition (per serving)

Calories: 590
Protein: 42 g
Carbohydrates: 45 g
Fat: 30.5 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 6.8 g
Sugar: 4.2 g
Cholesterol: 105 mg