Home Kitchen Pesto Salmon with Blistered Tomato Orzo

Pesto Salmon with Blistered Tomato Orzo is a truly simple and savory meal that comes together quickly. In this method, salmon filets are topped with pesto and roast alongside cherry tomatoes while you whip up a well-seasoned yet simple, light and creamy tomato and spinach orzo. Yields 4 servings in about 40 minutes.

A regular here an unfussy dinner.

If it’s one pan or one pot, has few ingredients and/or takes under an hour to make – sign. me. up. This pesto salmon and blistered tomato orzo looks like it’s complicated and time consuming but I promise you, it is not. The trick is (if you can call it that) is both prepping and timing. Only like any recipe genuinely, but in this particular one, having everything chopped, minced, measure and pre-poured will have you gliding through this dish with ease.

I got the inspiration for this dish from a seafood company ad that showed images of a pesto salmon with orzo but I could not find a single recipe on their website – so frustrating! So I decided to create my own version. In this approach, salmon filets are topped with pesto and roasts alongside cherry tomatoes. The tomatoes are later added to a creamy (yet cream-less) orzo that has shallot, garlic and baby spinach. And together they are certainly satisfying.

The salmon is perfectly cooked and flakes easily and with the orzo… it’s perfection. I mean. Simply look at it!

To cook this Pesto Salmon with Blistered Tomato Orzo Set out:

for the salmon:

• salmon filets – 6 to 8 ounce portions work well for this method. Up the pesto to 1/3 cup if using 8 ounce salmon filets.
• kosher salt – Enhances the flavors in this method.
• freshly ground black pepper – Adds distinct bite and flavor.
• basil pesto – Use from-scratch or store-bought.
• olive oil spray – Helps to keep the fish from sticking to the pan.

for the orzo:

• cherry tomatoes – Lends satisfying sweetness when roasted.
• olive oil – Lends fat and flavor to the tomatoes as they roast.
• kosher salt – Enhances the flavors in this dish.
• unsalted butter – Lends fat and flavor to the orzo dish.
• shallot – Or substitute with red or yellow onion.
• garlic – Adds distinct punchy flavor.
• italian seasoning – Use from-scratch or store-bought.
• dried orzo pasta – Delallo is my go-to brand for orzo pasta (not sponsored). It has the dependable shape in my opinion.
• chicken bone broth – Adds flavor and extra protein – I like Kettle & Fire (not sponsored).
• baby spinach – Mild, slightly sweet and adds healthy vitamins and nutrients.
• freshly ground black pepper – Adds distinct bite and flavor.
• parmesan cheese – For serving – optional.

Prep The Salmon:

Preheat your oven to 450℉ (or 230℃). Line a large rimmed baking sheet with foil and set aside for a moment.

Remove the skin from 4 (6 ounce) salmon filets and place them on a large tray, platter or plate. Season the filets with salt and pepper and divide 1/4 cup pesto among each one.

Spread the pesto evenly over the top and set off to the side.

Roast the Tomatoes:

Line a large rimmed baking sheet with foil. On 1/3 of the pan, place a second piece of foil and crimp the side to create a barrier. Add 1 pound of cherry tomatoes, drizzle with a little oil and season with a pinch of kosher salt. Toss to coat and slide into your preheated oven for 10 minutes.

Make The Orzo:

Once you’ve slid the pan with the tomatoes into the oven, immediately start on the orzo. In a 0-inch deep sided pan, melt 2 tablespoons of butter over medium to medium-low heat. Add 1 large diced shallot and a pinch of kosher salt.

Stir and cook 8 minutes. Once softened, add 3 cloves minced fresh garlic and 1 tablespoon of Italian seasoning.

Stir and cook 2 minutes.

Next, add in 1 cup orzo.

Stir well to coat the orzo in butter.

Pour in 2 and ⅔ cups of chicken bone broth.

Stir well to combine.

Cover the pan with a lid and bring to a boil over high heat. Once boiling, uncover and reduce the temp to medium-high and continue to stir often and set a timer for 8 minutes.

Note: Be sure to scrape the bottom of the pan while you stir to prevent the orzo from sticking.

Meanwhile, after the 10 minutes are up on the tomatoes, remove the sheet pan from the oven, spray the open/opposite side with nonstick spray and carefully place the salmon with the pesto down onto the sprayed foil. Return the pan (with both the salmon and tomatoes) back to the oven for 10 additional minutes. I like to rotate the pan halfway to ensure even cooking.

Meanwhile, after the orzo has cooked for 8 minutes, add in 5 ounces of baby spinach.

Stir to combine and continue to cook until the orzo is fully cooked. About 6 more minutes, for a total of 12 to 14 minutes.

Remove off of the heat and add in the blistered tomatoes and any juices that accumulated in the foil. Give the orzo a taste and season with additional salt (if needed) and freshly ground black pepper.

Lastly, add in the juice of 1/2 a lemon or about 2 tablespoons.

And add in 1 tablespoon of minced fresh parsley.

Stir well to combine.

Serve the pesto salmon over top of the blistered tomato orzo and sprinkle more finely chopped parsley and some freshly grated parmesan cheese (optional).

Certainly stunning! I also love this with a hunk of crusty sourdough and a glass of crisp white wine.

So unfussy and so extremely well-seasoned!

And the dependable meal for any night of the week.

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Enjoy! And if you give this Pesto Salmon with Blistered Tomato Orzo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!