skillet salmon with orzo and green pea pesto

Lunch

Skillet Salmon with Orzo & Green Pea Pesto

This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.

Ingredients

1 1/4 pounds center-cut salmon, skinned and cut into 4 portions
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1 tablespoon avocado oil
1 cup orzo, preferably whole-wheat
2 1/4 cups low-sodium chicken broth
1 teaspoon onion powder
1 cup chopped baby spinach or arugula
3/4 cup thawed frozen peas
2 tablespoons avocado oil
2 tablespoons grated parmesan cheese
2 tablespoons chopped lightly salted pistachios
2 tablespoons chopped fresh dill
1 small clove garlic
1/8 teaspoon salt
1/8 teaspoon ground pepper

Directions

To prepare salmon & orzo: Season salmon with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon; cook, flipping once, until browned on both sides and almost cooked through, 5 to 8 minutes, depending on thickness. Transfer to a plate and tent with foil.
Add orzo to the pan; cook, stirring, until beginning to brown, about 1 minute. Add broth, onion powder and 1/4 teaspoon each salt and pepper. Stir to combine; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring once or twice, until the orzo is tender, 8 to 10 minutes. Remove from heat and stir in spinach (or arugula). Place the salmon on top of the orzo mixture; cover and let stand until the greens are wilted and the salmon is cooked through, 2 to 3 minutes.
Meanwhile, prepare pesto: Combine peas, oil, Parmesan, pistachios, dill, garlic, salt and pepper in a food processor; process until smooth.
Serve the salmon over the orzo with a generous dollop of pesto.