All Recipes Best Recipe Seafood Fish Salmon

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: : -

Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
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.
Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter, sprinkle garlic-basil mixture on top.
Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
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.
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.
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.

4 servings

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