Description
Bright, fresh, and bursting with Mediterranean flavor, this salmon and orzo skillet brings together tender fillets, garlicky cherry tomatoes, creamy mozzarella pearls, and herby pesto in one stunning 30-minute dish. A weeknight wonder with dinner-party vibes.
Ingredients
1.5 cups uncooked orzo
3 cups water
2 lb salmon fillets
¼ tsp salt
¼ tsp freshly ground black pepper
3 tbsp olive oil, divided
5 cloves garlic, minced
10 oz cherry or grape tomatoes, halved (use red and yellow for color)
½ tsp dried oregano or Italian seasoning
¼ tsp red pepper flakes
1 medium lemon, freshly squeezed
¼ cup basil pesto, plus more to taste
5 oz fresh mozzarella cheese pearls
⅓ cup pine nuts, lightly toasted
Fresh basil leaves for garnish
Salt and freshly ground black pepper to taste
Instructions
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In a medium saucepan, combine the orzo and water. Bring to a boil, reduce heat, and simmer for about 10 minutes, stirring halfway, until the water is absorbed. Rinse under cold water to stop cooking and remove excess starch. Set aside.
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Heat a large skillet over medium heat for about 4 minutes. Season the salmon with salt, pepper, and 1 tablespoon of olive oil.
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Add 2 tablespoons of olive oil to the skillet. Place salmon skin-side up and sear for 4 minutes. Flip and cook the other side for 5 minutes, then remove from skillet. Discard skin if desired and wipe skillet clean.
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Add a drizzle of olive oil to the same skillet along with the garlic, half the cherry tomatoes, red pepper flakes, oregano, salt, and pepper. Cook for 4 minutes until tomatoes soften. Stir in the remaining tomatoes.
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Add cooked orzo to the skillet. Stir in lemon juice and half the pesto. Toss the mozzarella pearls in the remaining pesto separately, then add them to the orzo mixture.
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Nestle the salmon back into the skillet over the orzo. Add more pesto if desired. Garnish with toasted pine nuts and fresh basil before serving.
Notes
Use a mix of cherry and grape tomatoes for a burst of color and texture.
Skin-on salmon adds flavor during searing but can be removed easily afterward.
For extra creaminess, stir in a tablespoon of cream cheese or Greek yogurt with the pesto.
Swap pine nuts for chopped walnuts or almonds for a budget-friendly option.
Leftovers can be enjoyed cold as a refreshing pasta salad the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean