Basil Pesto Crusted Salmon with Orzo and Margherita Salad
Rated 3.7 stars by 7 users
If you love Caprese salad, you’ll adore this recipe; it tastes like summer on a plate. Pesto encrusted salmon atop lemony orzo pasta, garnished with juicy chopped tomatoes, soft mozzarella, fresh basil, and your best balsamic vinegar.
Rao's Homemade
Ingredients
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Basil Crusted Salmon
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4 4 oz. boneless salmon steaks, skin on
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1/2 cup Rao’s Homemade® Basil Pesto
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1/2 cup breadcrumbs
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2 tbsp. extra virgin olive oil
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1/4 tsp. sea salt
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1/2 tsp. fresh ground black pepper
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Orzo with Tomatoes and Lemon
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1 16 oz. package dry orzo pasta
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1/2 cup canned diced tomatoes
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1/4 cup fresh chopped broad leaf parsley
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1/2 cup fresh grated parmesan cheese, plus extra for serving
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4 tbsp. butter
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2 tbsp. lemon juice
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1 tbsp. minced garlic
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1/2 tsp. salt and fresh ground black pepper, or to taste
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Margherita Salad
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1 cup mozzarella cheese, cubed
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2 1/2 cups chopped Roma tomatoes or halved cherry tomatoes
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Pinch of sea salt
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1/4 tsp. fresh ground black pepper to taste
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1/2 cup fresh basil, sliced
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3 tbsp. extra virgin olive oil
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1 tbsp. balsamic vinegar
Directions
Preheat oven to 400° degrees. Line a shallow baking sheet with parchment paper.
In medium mixing bowl combine bread crumbs, olive oil and Rao’s Homemade® Basil Pesto.
Sprinkle sea salt and pepper on the salmon.
Place salmon skin side down on parchment paper.
Using a spoon, spatula or fingers, spread Rao’s Homemade® Basil Pesto and bread crumb mixture thinly over each steak.
Bake for 15 to 20 minutes.
While baking salmon, cook orzo according to package instructions.
In a large serving bowl, mix pasta, tomatoes, parsley, parmesan, olive oil, lemon juice, chopped garlic, salt and pepper.
In a medium serving bowl, combine margherita salad ingredients and toss.
Serve salmon on a bed of orzo with margherita salad on the side.
