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Baked salmon with lemony orzo, peas and bacon recipe

Baked salmon with lemony orzo, peas and bacon recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Orzo

An easy midweek fish dish of baked salmon, served on top of orzo pasta with peas and bacon on the side.

4 people made this

IngredientsServes: 4

  • 200g orzo
  • 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

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil or parchment.
  2. 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.
  3. Mix garlic powder, 4 leaves basil and 1/2 teaspoon salt together in a small bowl.
  4. Place salmon skin side-down on the prepared tray. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
  5. Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
  6. 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.
  7. 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.
  8. 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.

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Lemon Butter Orzo with Parsley

I got into a funk over Christmas, and I’m just creeping out of it lately. It was kind of like a I’m-eating-so-much-good-food (that other people are cooking) and-I-just-don’t-wanna-cook feeling. And then it turned into I-cannot-cook kind of feeling. Which was just unreasonable and downright self pitying. So, I rolled up my sleeves and used what little we had on hand to make this incredibly delicious lemon orzo. And all was well.

The truth is, ruts happen to me just as frequently as they happen to everyone. Cooking ruts. Writing ruts. Life ruts. Except my rut lasted two weeks. I just lost confidence a little. But then, I added butter, lemon and Parmesan to hot cooked orzo, and decided it was TOO good not to share.

So, here I am. Hoping you’ll take me back.

I love to serve this easy, brightly flavored orzo with roasted meats, fish and chicken, especially my Herb and Citrus Oven Roasted Chicken. You can also add fresh tomatoes, or any other veggies you like. We even added our leftover orzo to cooked smoked sausage, diced tomatoes and chopped bell peppers for a full meal. Sprinkled with fluffy freshly grated Parmesan? So darn good!

This orzo is scrumptious served warm, or at room temperature. It’s very simple to make (as all sides should be), but manages to become the buttery-delicious star of any meal.

A gingery fish sauce vinaigrette brightens every bite of these crunchy, creamy, vibrant tostadas. Feel free to use salmon or arctic char.

Serve these fillets over fluffy white rice to soak up all the amazing tart, rich juices the lime butter will release.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Baked salmon with lemony orzo, peas and bacon recipe - Recipes


Getting dinner on the table just got a whole lot easier, thanks to The 8x8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts, and More--In One Perfect 8x8-inch Dish, now available on Amazon and other retailers.

With The 8x8 Cookbook, author and food blogger Kathy Strahs elevates the simple 8x8-inch square baking dish into a dinnertime secret weapon for busy families. Beyond the usual brownies and casseroles, the passionate force behind the blogs Panini Happy and Cooking on the Side has created 64 modern “square meals”: easy weeknight one-dish meals such as Honey-Glazed Chicken with Root Vegetables, Sunday dinner recipes like Spinach-Pesto Lasagna, tasty recipes for sides such as Chard Apple Stuffing that would make a nice addition to the Thanksgiving table, brunch fare including Orange Custard French Toast, and Croissant Bread Pudding with Espresso Butterscotch Sauce for dessert.


  • Honey-Glazed Chicken with Root Vegetables
  • Shortcut Chicken Enchiladas
  • Baked Orecchiette with Chicken and Broccoli
  • 3B Chicken (Brined, Breaded, and Baked)
  • Arroz Con Pollo
  • Turkey-Stuffed Zucchini
  • Pan Roasted Pork Chops with Apples and Couscous
  • Hot Ham and Cheese Sliders
  • Baked Tortellini Alfredo with Pancetta, Peas, and Lemon
  • Ham, Cheddar, and Polenta Bake
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  • Italian Herb Baked Meatballs
  • Roasted Cod with Gremolata and Lemony Orzo
  • Smoked Salmon, Spinach, and Herbed Goat Cheese Phyllo Pie
  • Tuna Melt Stuffed Mushrooms
  • Roasted Shrimp, Tomatoes, and Feta Bruschetta
  • My Best Macaroni and Cheese
  • Sausage and Spinach Stuffed Shells
  • Pasta Frittata
  • Chunky Ratatouille Goat Cheese Pasta
  • Kale, Mushroom, and Onion Gratin


Rosemary Roasted Game Hen with Grapes for Two
Curried Chicken Pot Pie
Greek-Style Sausage and Peppers
Detroit-Style Deep Dish Pizza
Spinach-Pesto Lasagna
Zucchini, Corn, and Green Chile Tamale Pie


Greek Yogurt and Honey Cornbread
Chard Apple Stuffing
All-Homemade Green Bean Casserole
Maple Bacon Baked Beans
Balsamic Glazed Kale Sprouts with Pancetta and Parmesan
Carrot Custard
Boursin Baked Mashed Potatoes
Cheesy Broccoli Casserole
Corn Pudding
Layered Spinach, Artichoke, and Crab Dip
Nate’s Coconut Granola Bars


Fluffy Baked Omelet with Pico de Gallo
Roasted Hash Browns with Bacon and Scallions
Bacon, Spinach, and Gruyere Crustless Quiche
Baked Blueberry Oatmeal
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Caramelized Banana Pancake Squares
Overnight Apple Cinnamon Rolls
Buttermilk Banana Crumb Cake


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“Kathy Strahs nails it with her weeknight-friendly ’square meals'. The 8x8 dish is not only the perfect size for my busy family, but it’s also just right for freeze-ahead meals and potlucks with friends. We could eat these dishes every night of the week!”
— Catherine McCord, Author of Weelicious and Weelicious Lunches


Founded in 2015 by Kathy Strahs, Burnt Cheese Press takes a fresh approach to food-related publishing, exploring new topics, giving voice to new creators, and connecting with food enthusiasts via new and emerging channels.

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MEDIA: For recipe reprint permissions, interviews, bookings and other media requests, please contact Kathy Strahs at

Baked salmon with lemony orzo, peas and bacon recipe - Recipes

Here’s a deliciously different way of serving fresh salmon that’s been marinated in an African spice paste called chermoula. If you can’t find chermoula, make your own (*simple instructions below) – it will taste even better.

Served over a lemony, minted couscous, this colorful and rather exotically fragrant dish is loaded with vegetables – and if you don’t make your own preserved lemon, use finely grated fresh lemon zest to give the couscous a perfumed tang.

Start by marinating the salmon for an hour or better yet, overnight if you have time.

Note: I used little purple potatoes because that’s what I had but for a brighter-looking dish, use baby white potatoes or the red-skinned variety.

Tagine of Wild Salmon & Vegetables with Lemony Minted Couscous


5 fl oz (170g) of chermoula paste (recipe below)

1lb of wild salmon fillet, skinned and cut into chunks

11 oz (300g) of wholewheat couscous

The thinly sliced rind of 1/2 a preserved lemon – or the finely grated zest of half a fresh lemon

3 tablespoons of extra-v olive oil (for the couscous)

A small bunch of fresh mint, leaves stripped and chopped (save a few for a garnish)

3 tablespoons of olive oil

1 medium red onion, thinly sliced

2 medium carrots, peeled and sliced

12 oz (340g) of baby potatoes, washed and halved

1 teaspoon of ground cumin

2 fat cloves of garlic, minced

14oz (400g) can of chopped tomatoes and their juice

A handful of pitted kalamata olives, halved

Spread the chermoula paste over the fish, cover and chill for at least 1 hr or overnight.

Make the couscous: put it in a bowl with a grind of sea salt and pour 14fl oz (400ml) of boiling water over. Let it sit for 5-10 minutes then fluff it with a fork. Add most of the lemon peel (or fresh lemon zest), the extra-v olive oil and chopped mint. Set it aside.

In a heavy sauté pan, heat the remaining oil over a medium heat then add the sliced onion, carrots, potatoes, cumin and a good grind of sea salt. S auté for 5-6 minutes then add the garlic and sauté for another 2-3 minutes.

Add the canned tomatoes along with 10 fl oz (300ml) of water and the olives. Bring it to a boil then reduce to a gentle simmer for 20 minutes until the vegetables are slightly tender. Add the fish, gently tossing to combine, then simmer for another 5-6 minutes until everything is cooked through.

Check the seasoning and let it sit covered for another 5 minutes. Serve with the couscous plus a few mint leaves and the remaining lemon peel or zest scattered over.

Put the following ingredients in a blender and pulse until you have a thick, green-flecked paste:

What temperature do you use to bake salmon?

For this baked salmon recipe, I bake the salmon at 450 degrees for 10 minutes. And then tent the salmon for another 10 minutes. Tenting the salmon after cooking it allows it to continue cooking without becoming over cooked. it’s a great way to get the perfect doneness for your baked salmon.

And just like the cooking techniques there are lots of ways to use salmon. I like eating it in salads in summer. It is also great in pastas. And of course, baked and slathered with lemon caper butter.

I have always been a huge fan of salmon with capers. So it was a no brainer to make this Baked Salmon with a quick caper butter to drizzle over the top. The caper butter is everything. It’s buttery, lemony and has just the right amount of brininess from the capers. You’ll probably want to put it on all the things.

Living in the Northwest gives me lots of access to fresh salmon. This time of year we can get Copper River Salmon or Wild Alaskan King. For this recipe I decided on Wild Alaskan King Salmon. It was a little less expensive than the coveted copper river salmon but still has a wonderful, buttery flavor.

Ryan took one bite of this salmon and said “This is really good! I didn’t know I liked salmon so much!” He then quickly devoured the rest of his portion and a little of mine. I hope you all enjoy it just as much!

Salmon with Roasted Vegetable Orzo

04 Tuesday Jun 2013

Salmon with Roasted Vegetable Orzo.

Sharing a nice simple dinner we enjoyed recently. Not much to the recipe, but sometimes a little inspiration is all you need. Have fun with it. Season your salmon the way you love it, roast it with a few of your favorite summer veggies, and serve over a bed a orzo pasta.

6,721 total views, 2 views today

Other recipes you might enjoy:


This pasta pairs well with a fresh green salad.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Nutrition Category Amount
Calories 470
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 110mg (37% DV)
Sodium 500mg (21% DV)
71g (24% DV)
Dietary Fiber 6g (24% DV)
Sugars 3g
Protein 24g
Vitamin A 20%
Vitamin C 10%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

This recipe is also tagged as:

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

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Reviews ( 38 )

I read the reviews to see if there were problems and then altered to suit what I wanted and what I had at hand. Instead of the wine, I used Limoncello, and I only had 1 lemon, but with the Limoncello that didn't matter. I increased the broth by a little, and for the meat, I dredged thin-sliced boneless chicken breasts in seasoned (salt, pepper, garlic) flour/panko bread crumbs. I cooked the chicken in the skillet and when it was almost done, I added the scallops (dried, thanks for the tip) and finished cooking. Also, instead of cooking spray, I used ghee. I felt that coconut oil would have been good too. I plated it up with the chicken and scallops arranged on top of the orzo mix and served steamed broccoli with it, grating parmesan (not too much) over all. It was absolutely delicious!!

this is a great meal ! BOTH family members complimented me on this tonite! the orzo itself is wonderful ! used more lemon and eventually the whole can of broth to keep it creamy. tops of green onions were my chives…..also served the 'asparagus with tomato and feta' & 'banana bread pudding' from CL. great food!!

The scallops were lovely. I completely dried them and added a bit of butter to the pan to get a bit more flavor to on them. They were all on the large size. The orzo started to stick to the pan and get gloppy. I added 1/4 cup of water, returned it to a boil, then back to a simmer, and continuously stirred, kind of like making a risotto. I added pepper, and a dried salad spice mixture (sold in the produce section of my grocery store), for myself, because I like more zip. The husband and kids liked the plain final product, without the addition of the salad spice. I was definitely on edge, though… when It started to get gloppy. You have to watch it.

Great with modification. Don't be afraid to really jazz up the scallops. I added cajun spices, chopped garlic, a little seasoned salt and lemon pepper. The orzo was perfect and I used dried chives, Italian seasoning, and a little bit more lemon juice. The other reviewers tip about drying the scallops on paper towel was a very good idea!

This is simply delicious. I sprinkled a little garlic powder on the scallops and they were wonderful. I didn't have any chives but the orzo was still great. Will make again and again.

Excellent! I made this for Father's Day after a long day of activities. It was done in less than 20 mins and was a special dinner which topped off a great day! I added chopped asparagus to the last 5 mins of cooking orzo and topped it with Parmesan cheese. Fabulous! I will definitely make this again.

The last time I had scallops, they tasted rubbery and fishy. This recipe really taught me that if you are going to eat scallops, you should cook them yourself! Even with how simple the ingredients are (simple salt and pepper), the scallops came out marvelous. The only thing I did differently was add a bit of butter to the evoo and a splash of fresh lemon juice afterward. Make sure that you dry the scallops thoroughly or else they won't sear properly! I really enjoyed eating Orzo for the first time. I may add more liquid or lower the heat to low next time since the rice ran out before it was done. The lemon in this recipe complimented not only the pasta, but the scallops as well! Great recipe otherwise. Definitely one to show off to your friends.

Very Good! Something I would expect at a restaurant. The only thing I did was add more thyme - 3X more. Loved it!

This was really light for summer and refreshing. Could have used a little more flavor and think I'll use shrimp next time.

Just made it. Really really really good. Would serve it to company anytime.

I adore this orzo recipe. It's my go-to when company is coming over and I need something fairly simple. Not sure what problems the negative reviewer had with it, it's come out perfectly for me every time and I make it a lot. I don't normally prepare scallops so they didn't turn out that well the first time I tried but I think I just need more practice with scallops, not the recipes fault.

The orzo was really good! I may take the advice of MeeshMech79 and substitute shrimp next time. We used bay scallops because they were on sale, but what a waste of money! Of the original 1 1/2 pounds, they cooked down to a measley 1/2 pound after all of the liquid was drained off. but that is my fault, not the recipe's fault

This was outstanding orzo and was delicous .The scallops which had been frozen and thawed - I dried them well and then they were seared perfectly in a iron skillet. Next time i would add toasted pinenuts to top of orzo and i did add lemon pepper ot scallops -we loved it!

I was looking for something quick and delicious. Made the orzoas directed except for the chives which I didn't have on hand. Had to defrost the scallops,fresh would have seared up better. Read reviews where salt and pepper didn't cut it I sprinkled a little of Old Bay Seafood Seasoning. Everything came out great. Served frozen broccoli.My hubby thought it was very good suggested maybe pine nuts in the orzo. Definitely a keeper.

I was very disappointed. The scallops were great (seared scallops always are), but the orzo was inedible.

This was a very easy, but elegant dish. I've tried to sear scallops before and learned my lesson. So this time, I placed the scallops between sheets of paper towels and stacked another plate on top (weight) to squeeze all the water out. They seared up very nicely. I didnot have any problems with the orzo--it wasn't overly dry at all. This is definitely something I'd make for company.

This was good and a nice change from our usual dinners. It was very easy to prepare. I especially liked the orzo which had a nice, light flavor. I didn't have any problem with running out of liquid when making it. I used frozen scallops as well that I simply thawed ahead of time. I think I will substitute shrimp next time as I prefer the taste of shrimp more and it is quite a bit cheaper than scallops.

You must use dry scallops (they are frozen) but with out the preservatives that cause the scallops to swell and absorb and then release water while cooking. Wet scallops are commonly treated with Phosphates which is a preservative. When scallops are soaked in phosphates, they absorb water making them weigh more and thereby costing you more. (Take in mind, that you are paying for added water.) The absorbed water evaporates during cooking and, in turn, shrinks your scallops leaving them smaller, dry and somewhat tasteless. Furthermore, the added water does not let scallops brown properly during cooking. It is generally easy to discern treated scallops as they will usually appear snow-white in color. if your recipe disappointed you, re-try with "dry scallops" I was amazed that I could finally after many years get a good sear and flavor from scallops just like the pro's!

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