The browned butter obsession continues, but this time in a savoury recipe. This is such a simple, tasty recipe using mostly pantry staples and any ingredients you might not have can easily be substituted for something else.
I have been having a love affair with orzo for a while now, so i’m always looking for an excuse to cook with it. I just think it carries flavour so well and has this really light creamy texture that makes a nice change to pasta.
The salmon in this recipe is really fresh and light. Just simple garlic butter basting with a little thyme to lift it and lemon juice to cut through the rich butter, it just works. And then with the creamy red pesto orzo, YES. SO good.
This recipe will serve 4 people, it’s ready than less than half an hour and you can use any meat or any other pasta/grain you have. Enjoy!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
4 salmon fillets
5 tbsp salted butter
4 garlic cloves, minced or finely chopped
Juice of 1 lemon
200g orzo
3tsp red pesto (ready made, jar, fresh or home made is totally fine)
50g parmesan cheese
100g spinach
1tbsp dried thyme
METHOD
- Bring a pan of water to the boil and cook the orzo according to instructions.
- Start by melting the button in a large pan until its browned – you’ll know this as it will turn deeper in colour and foam on the top. Then stir through the garlic & thyme.
- Lay the salmon skin side down in the butter and garlic and cook through by basting in the buttery garlic, you’ll see the colour start to travel up the sides of the salmon and this will give you an indication of when it’s cooked. But normally it’s about 10 minutes.
- When the salmon is nearly done cooking, push to one side of the pan and add the spinach to the other side, allow to wilt in the garlic butter, then take pan off the heat and stir through the lemon juice.
- Once the orzo is done, stir through the pesto and ¾ of the parmesan. Then you’re ready to plate up! Top with the extra parmesan and a little more lemon juice if you wish.
Claudia's Home Kitchen 