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Baked Salmon with Lemony Orzo and Basil-Bacon Peas


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Baked Salmon with Lemony Orzo and Basil-Bacon Peas 0 Picture


  • 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



Step 1

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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