Baked Salmon with Lemony Orzo and Basil-Bacon Peas recipe

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Ingredients

1 cup orzo
2 teaspoons garlic powder
5 large basil leaves, thinly sliced, divided
2 teaspoons sea salt, divided
1 (1 1/2 pound) skin-on, sockeye salmon
¼ cup butter, melted, divided
3 slices bacon, chopped
1 (16 ounce) package frozen peas
freshly ground black pepper to taste
2 lemons, juiced, divided

Nutrition Info

702 calories
carbohydrate: 59.7 g
cholesterol: 153.4 mg
fat: 30.1 g
fiber: 8.4 g
protein: 51.1 g
saturatedFat: 11.1 g
servingSize: -
sodium: 1278.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.

  2. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.

  3. Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.

  4. Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter, sprinkle garlic-basil mixture on top.

  5. Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.

  6. Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.

  7. Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.

  8. Divide orzo among 4 plates, top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

Recipe Yield

4 servings

Recipe Note

Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.

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