An easy midweek fish dish of baked salmon, served on top of orzo pasta with peas and bacon on the side.
1 person made this
2 teaspoons garlic powder
5 large basil leaves, thinly sliced, divided
2 teaspoons sea salt, divided
675g skin-on, salmon fillet
55g butter, melted, divided
3 slices bacon, chopped
450g frozen peas
freshly ground black pepper to taste
2 lemons, juiced, divided
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 230 C / Gas 8. Line a baking tray with foil or parchment.
Bring a large pot of lightly salted water to the boil. Cook orzo pasta 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 tray. 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 chopped bacon in a pan over medium-low heat; cook and stir until crispy, about 4 minutes. Add 1/2 teaspoon salt and the 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.