Basil Pesto Crusted Salmon with Orzo and Margherita Salad
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.
Basil Crusted Salmon
4 4 oz. boneless salmon steaks, skin on
1/2 cup Rao’s Homemade® Basil Pesto
1/2 cup breadcrumbs
2 tbsp. extra virgin olive oil
1/4 tsp. sea salt
1/2 tsp. fresh ground black pepper
Orzo with Tomatoes and Lemon
1 16 oz. package dry orzo pasta
1/2 cup canned diced tomatoes
1/4 cup fresh chopped broad leaf parsley
1/2 cup fresh grated parmesan cheese, plus extra for serving
4 tbsp. butter
2 tbsp. lemon juice
1 tbsp. minced garlic
1/2 tsp. salt and fresh ground black pepper, or to taste
1 cup mozzarella cheese, cubed
2 1/2 cups chopped Roma tomatoes or halved cherry tomatoes
Pinch of sea salt
1/4 tsp. fresh ground black pepper to taste
1/2 cup fresh basil, sliced
3 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
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.