Ingredients
- 4 salmon fillets about 1.2lb or 520 grams
- 1 1/2 cup orzo pasta also known as risoni
- 14 oz mushrooms 400 g
- 1/2 cup heavy cream
- 3/4 cup fresh basil pesto
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp Italian seasoning or dried oregano
- 1 large garlic clove minced
- 1 tsp kosher salt less if using fine salt, about 1/2 tsp
- 1/2 tsp ground black pepper
- 3 1/2 cups of hot/boiling water
Instructions
- Prep the ingredients. Clean and slice the mushrooms. Season the salmon with half of the seasonings (1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp Italian dried herbs or dried oregano). Mince the garlic. Zest the lemon and then juice it. Take 2 tbsp of pesto and mix with 1 tbsp of lemon juice.
- To a large skillet, add 1 tbsp of olive oil and 1 tbsp of unsalted butter. Once the butter is melted and hot, add the seasoned salmon. Cook for about 4 minutes on each side over medium (or medium-high heat if your burner is not very strong) until the salmon is cooked to your preference. Transfer the cooked salmon fillets to a warm plate and cover with some foil to keep them warm.
- To the same skillet, add the sliced mushrooms and remaining salt, pepper, and Italian dried seasoning. Cook for about 7 minutes over medium heat, stirring from time to time, until the liquid has evaporated and the mushrooms are cooked. Then, add the minced garlic and sauté for about 15 seconds. Remove the mushrooms to a separate bowl.
- Add the orzo to the pan and 3 1/2 cups of boiling water. Cook for about 10-12 minutes, stirring occasionally, until the orzo is cooked through and the water has been absorbed. Note: If using cold water, add the water first and bring it to a boil over high heat. Then, once the water is boiling, add the orzo and lower the heat down to a medium so that the orzo and water are on a gentle boil.
- Once the water has been absorbed and the orzo is cooked through, add the cooked mushrooms and the heavy cream. Stir for about 1 minute until the cream is mostly absorbed and the mushrooms are warmed through.
- Add the lemon zest, 1 tbsp of lemon juice, and the pesto, and stir it all through to combine with the orzo.
- Nestle the salmon into the pesto orzo and keep cooking the orzo for about 30 seconds. Cover the skillet, turn off the heat, and let the salmon heat through for about 2 minutes.
- Drizzle the pesto and lemon juice mixture over the salmon.
Notes
Note: The salmon is fully cooked when the temperature of the salmon fillets when measured with a meat thermometer reaches 145°F (63°C). The salmon flesh should not be translucent and it should separate easily with a fork. You can pull the salmon fillets from the skillet at 140°F (60°C) and the temperature should rise to 145°F after resting.