Grilled Pesto Salmon—Orzo Salad

With orzo as its base, this salad makes a filling meal that highlights the fresh flavors of white beans, grape tomatoes, and arugula.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 0.0%
  • Fat: 8.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 36.6g
  • Carbohydrate: 12.4g
  • Fiber: 2.5g
  • Cholesterol: 89mg
  • Iron: 2mg
  • Sodium: 673mg
  • Calcium: 51mg

Ingredients

  • 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
  • Orzo with Arugula and White Beans
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. 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. 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. 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.
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