Description
This vibrant and satisfying Skillet Salmon with Orzo & Green Pea Pesto is a one-pan meal featuring perfectly seared salmon fillets served over creamy lemon-infused orzo pasta, topped with a fresh and flavorful pesto made from sweet green peas, herbs, and Parmesan. It combines bright Mediterranean flavors with tender texture, making it an easy yet elegant dinner option ideal for quick weeknight meals or entertaining.
Ingredients
For the Salmon
- 4 salmon fillets, about 6 oz each
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Orzo
- 1½ cups dry orzo
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 3½ cups chicken or vegetable broth
- ½ cup heavy cream
- ½ cup grated Parmesan
- 1 tbsp lemon juice
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Green Pea Pesto
- 1 cup cooked green peas, cooled
- ¼ cup fresh basil
- 2 tbsp fresh parsley
- ¼ cup grated Parmesan
- 1 small garlic clove
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2–3 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Season Salmon: Pat the salmon fillets dry with paper towels and season both sides evenly with garlic powder, paprika, salt, and black pepper to ensure flavorful and even cooking.
- Cook Salmon: Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3 to 4 minutes per side until nicely seared and cooked through. Remove from skillet and set aside.
- Prepare Orzo Base: Lower the heat to medium and add the remaining olive oil to the same skillet. Stir in the minced garlic and dry orzo pasta. Toast the orzo for 1 to 2 minutes, stirring frequently to release its nutty flavor.
- Add Broth and Simmer: Pour in the chicken or vegetable broth, then add Italian seasoning, salt, and pepper. Bring to a simmer and cook the orzo for 8 to 10 minutes, stirring often, until it’s tender and most of the liquid is absorbed.
- Finish Orzo: Stir in heavy cream, grated Parmesan, and lemon juice to create a creamy, tangy sauce for the orzo. If the mixture becomes too thick, add a splash of broth to loosen it up.
- Make Green Pea Pesto: While the orzo cooks, combine cooked green peas, basil, parsley, Parmesan, garlic clove, olive oil, lemon juice, salt, pepper, and 2 to 3 tablespoons water in a blender or food processor. Blend until mostly smooth, adjusting water to achieve desired pesto consistency.
- Rewarm Salmon: Return the cooked salmon to the skillet on top of the creamy orzo. Gently warm for 2 to 3 minutes to allow flavors to meld and salmon to heat through without overcooking.
- Serve: Spoon the vibrant green pea pesto generously over the salmon and orzo. Garnish with additional fresh herbs and lemon wedges if desired, then serve immediately for a fresh, flavorful meal.
Notes
- You can use either fresh or frozen peas for the pesto; just make sure they are cooked and cooled.
- Add water gradually when blending the pesto to control its consistency and avoid it becoming too watery.
- Use a meat thermometer to avoid overcooking salmon; it should reach an internal temperature of 145°F (63°C) and flake easily.
- For added vegetables, stir in fresh spinach or asparagus to the orzo during the last few minutes of cooking.
- For a lighter sauce, substitute half-and-half in place of heavy cream in the orzo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Seafood, One-Pan Meals
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
