Salmon with Lemon Parsley Pesto

I originally started this blog as a way to learn to cook and to catalog recipes I enjoyed. So, recently, I have been revisiting recipes from early in my blogging journey and remaking them, like this recipe for Salmon with Lemon Parsley Pesto, served with orzo.

This recipe is a slight adaptation from a previous recipe I posted for Salmon Skewers with Lemon-Parsley Pesto.

Ingredients (served 2, multiply as needed):

• 1 cup orzo
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• 2 tablespoons fresh basil leaves
• 2 tablespoons drained capers
• the zest and juice from 1 lemon
• 1 small garlic clove
• 2 tablespoons extra virgin olive oil, divided
• 2 (8-10 oz) salmon fillets
• salt and pepper, to taste

Begin by making your orzo, cooking according to package directions. Set aside.

Add the Parmigiano-Reggiano, parsley, basil, capers, lemon zest, lemon juice, and garlic clove to a small food processor, chopping until finely combined.

Drizzle in one tablespoon olive oil and process until smooth.

Remove about 2 tablespoons of the pesto and reserve.

Add the remaining pesto to the orzo, stirring to combine. Set aside.

Season your salmon with salt and pepper.

Heat a large saute pan over medium high heat. Add in one tablespoon olive oil, then the salmon fillets skin side up.

Cook for 4 minutes or until golden and crisp. Flip the fillets and reduce the heat to medium, cooking for another 4 to 5 minutes.

Add some of the orzo to a plate. Top with the salmon and 1 tablespoon of the pesto on top of the salmon. Repeat with the remaining orzo, salmon, and pesto.

The orzo in this recipe is lightly dressed with pesto which adds nice flavor without being overpowering. If you’d like more, double the pesto recipe and add as much or as little as you prefer.

I like breaking up the salmon into pieces and stirring it into the orzo before enjoying.

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Yum

Salmon with Lemon Parsley Pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 servings

Ingredients

• 1 cup orzo
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• 2 tablespoons fresh basil leaves
• 2 tablespoons drained capers
• the zest and juice from 1 lemon
• 1 small garlic clove
• 2 tablespoons extra virgin olive oil, divided
• 2 (8-10 oz) salmon fillets
• salt and pepper, to taste

Instructions

1. Begin by making your orzo, cooking according to package directions. Set aside.
2. Add the Parmigiano-Reggiano, parsley, basil, capers, lemon zest, lemon juice, and garlic clove to a small food processor, chopping until finely combined.
3. Drizzle in one tablespoon olive oil and process until smooth.
4. Remove about 2 tablespoons of the pesto and reserve.
5. Add the remaining pesto to the orzo, stirring to combine. Set aside.
6. Season your salmon with salt and pepper.
7. Heat a large saute pan over medium high heat. Add in one tablespoon olive oil, then the salmon fillets skin side up.
8. Cook for 4 minutes or until golden and crisp. Flip the fillets and reduce the heat to medium, cooking for another 4 to 5 minutes.
9. Add some of the orzo to a plate. Top with the salmon and 1 tablespoon of the pesto on top of the salmon. Repeat with the remaining orzo, salmon, and pesto.

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