30-Minute Salmon Orzo Basil (Print)

Salmon orzo with basil pesto, tomatoes, mozzarella, pine nuts—fresh, vibrant, and on the table in 30 minutes.

# Ingredients:

→ Orzo

01 - 1.5 cups (approximately 285 g) uncooked orzo
02 - 3 cups (720 ml) water

→ Salmon

03 - 900 g salmon fillets
04 - 0.25 teaspoon salt
05 - 0.25 teaspoon freshly ground black pepper
06 - 3 tablespoons (45 ml) olive oil, divided

→ Other ingredients

07 - 2 tablespoons (30 ml) olive oil
08 - 5 cloves garlic, minced
09 - 285 g cherry or grape tomatoes (red and yellow), halved
10 - 0.5 teaspoon dried oregano or Italian seasoning
11 - 0.25 teaspoon red pepper flakes
12 - 1 medium lemon, freshly squeezed juice
13 - 60 ml basil pesto, plus additional to taste
14 - 140 g fresh Mozzarella cheese pearls
15 - 35 g pine nuts, lightly toasted
16 - Fresh basil leaves
17 - Salt and pepper, to taste

# Steps:

01 - Combine orzo and water in a medium saucepan. Bring to a boil, then reduce heat to maintain a visible simmer. Cover and cook for about 10 minutes, stirring after 5 minutes to prevent sticking. Continue simmering until the liquid is absorbed and the orzo is tender. If necessary, add additional water to achieve the desired texture.
02 - Once the orzo is cooked, rinse it under cold running water in a fine mesh strainer. This removes excess starch and prevents the orzo from becoming mushy.
03 - Preheat a large, high-sided skillet over medium heat for 4 minutes. Season the salmon fillets with salt and black pepper, rubbing with 1 tablespoon olive oil. Add 2 tablespoons olive oil to the hot skillet. Place salmon skin-side up and cook undisturbed on medium-high heat for 4 minutes.
04 - Flip the salmon so the skin is facing down. Reduce heat to medium and cook for another 5 minutes. Remove salmon from heat, then separate the flesh from the skin using a wide spatula and transfer the salmon to a plate. Discard the skins or reserve them if desired. Wipe the skillet clean with paper towels.
05 - In the cleaned skillet, heat 2 tablespoons olive oil. Add minced garlic, half of the halved cherry tomatoes, red pepper flakes, dried oregano or Italian seasoning, and salt and pepper to taste. Sauté over medium heat for 4 minutes, stirring until the tomatoes release juices and garlic softens. Stir in the remaining cherry tomatoes.
06 - Add the cooked orzo to the skillet with tomatoes, along with freshly squeezed lemon juice and half the basil pesto. Mix thoroughly and reheat gently, ensuring even distribution of flavors.
07 - In a separate bowl, toss the Mozzarella pearls with half of the remaining basil pesto to coat evenly.
08 - Add the Mozzarella to the skillet and combine with the orzo and tomatoes. Adjust seasoning with additional salt and red pepper flakes as needed. Arrange the cooked salmon fillets on top. Spoon dollops of the reserved basil pesto over and around the salmon.
09 - Sprinkle toasted pine nuts and fresh basil leaves over the dish and serve immediately.

# Notes:

01 - For optimal flavor, use homemade or high-quality refrigerated basil pesto.
02 - Mozzarella pearls may be substituted with diced fresh Mozzarella if needed.
03 - Substitute rice or gluten-free pasta if required for dietary needs.
04 - A splash of heavy cream can be incorporated for a creamy variation.

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