Baked Salmon with Lemony Orzo and Basil-Bacon Peas

Baked Salmon with Lemony Orzo and Basil-Bacon Peas
Baked Salmon with Lemony Orzo and Basil-Bacon Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1 1

    1 cup orzo

  • 2 2

    2 teaspoons garlic powder

  • 5 5

    5 large basil leaves, thinly sliced, divided

  • 2 2

    2 teaspoons sea salt, divided

  • 1 1/2 1 1/2

    1 (1 1/2 pound) skin-on, sockeye salmon

  • 1/4 1/4

    1/4 cup butter, melted, divided

  • 3 3

    3 slices bacon, chopped

  • 1 1

    ounce) package 1 (16 ounce) package frozen peas

  • to

    ground black pepper to taste

  • 2 2

    2 lemons, juiced, divided

Directions

Directions 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.

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