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.
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.