- Salmon filet
- Orzo Pasta
- Chicken or vegetable broth
- Peas or alternate vegetable
- Determine the amount of orzo pasta that you would need for the amount of people eating tonight. When it’s just Vivienne and I, I typically will make about a cup of orzo pasta. Add the same amount of broth, making sure the orzo is fully covered in the pan.
- I start out by boiling the chicken broth (or vegetable broth) and add the orzo pasta after. You could also add it all together and wait for it to boil that way, either way, continue to stir the pasta and add more broth until the pasta is fully cooked with a creamy consistency.
- While the pasta is cooking, heat a skillet on high and add butter to the pan. Wait about a minute for the pan to heat up and add your salmon face down to the skillet. The main goal of cooking salmon is to get a crusty top layer and perfectly pink in the middle. Cook the salmon for about 2 minutes and then flip it over for another two minutes. Turn the stovetop to low and cover the pan to cook the salmon through… about 2-3 more minutes. Watch carefully as you don’t want to overcook the salmon. Add a little more butter if needed.
- Stir in a heaping spoonful of pesto sauce (homemade or store bought- I really like the pesto from Trader Joes).
- I typically like to add a vegetable to the pasta and salmon dish when serving it to Vivienne. I personally think peas are the best option, but you can also add broccoli, asparagus or cauliflower.
- Cut up the salmon and add it with the orzo and vegetable.
- Enjoy! A great meal for everyone.