Grilled Pesto Salmon—Orzo Salad

Grilled Pesto Salmon—Orzo SaladRecipe
Oxmoor House
With orzo as its base, this salad makes a filling meal that highlights the fresh flavors of white beans, grape tomatoes, and arugula.


6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 279
Caloriesfromfat 0.0 %
Fat 8.4 g
Satfat 1.5 g
Monofat 3.6 g
Polyfat 2.3 g
Protein 36.6 g
Carbohydrate 12.4 g
Fiber 2.5 g
Cholesterol 89 mg
Iron 2 mg
Sodium 673 mg
Calcium 51 mg


2 (6-ounce) skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (1/2-inch-thick) sweet onion slices
1 1/2 cups grape tomatoes
Cooking spray
1/8 teaspoon freshly ground black pepper


1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose.)

2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.

3. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper.