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dinner · italian

Pesto-Crusted Salmon with Lemon Orzo & Blistered Tomatoes

Prep: 17 min
Cook: 13 min
Total: 30 min
Yield: 2 servings
Pesto-Crusted Salmon with Lemon Orzo & Blistered Tomatoes

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Instructions

1
Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).
2
Zest the lemon onto a small plate and halve it, then mince the garlic.
3
Toss the cherry tomatoes on one side of the sheet with a little oil and a pinch of salt.
4
Pat the two salmon fillets dry, set them skin side down on the other side of the sheet, and season with a little salt and the pepper.
5
Spread the pesto over the tops of the fillets.
6
Mix the panko, half the Parmesan, and a little oil in a small bowl, then scatter it over the pesto and press gently.
7
Roast once the oven is hot, 12 to 14 minutes, until the crust is golden, the tomatoes blister and burst, and the salmon flakes with a fork (145 F / 63 C).
8
Meanwhile, heat the remaining oil in a medium saucepan over medium heat, add the garlic and orzo, and stir 2 minutes until lightly toasted.
9
Pour in the broth with the remaining salt, bring to a boil, and simmer uncovered 9 to 10 minutes, stirring often, until tender and creamy.
10
Stir in the spinach until it wilts, then the lemon zest, the juice of one lemon half, and the remaining Parmesan.
11
Cut the other lemon half into wedges.
12
Spoon the orzo onto plates, set a salmon fillet on top, and tumble the blistered tomatoes and their juices alongside with the lemon wedges.
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