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grilled salmon fillet over orzo pasta salad with fresh peas and romesco puree on a white dinner plate

Grilled Salmon & Orzo Pasta Salad

spinach, romesco, & almonds

STARS

Grill a fresh filet of salmon and serve with a mix of orzo pasta, spinach, and spring peas over a bright romesco sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Romesco Sauce

  • 1 dried ancho chile, soaked until soft an pliable
  • 1 yellow onion, diced
  • 1 head garlic, peeled
  • 5 roma tomatoes, halved
  • 2 tablespoons + 1/2 cup olive oil, divided
  • 1 cup sliced almonds
  • 1 8-ounce can roasted red peppers, drained
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1/4 cup water
  • Salt and pepper to taste

Orzo Pasta Salad

  • 8 ounces orzo
  • 1 cup peas, thawed
  • 2 cups spinach, chopped
  • 1 lemon, juiced and zested
  • 2 tablespoons minced fresh dill

Salmon

  • 4 6-ounce salmon fillets
Directions
1
Soak the ancho chile in water overnight or in hot water for at least 1 hour, until pliable.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the onion, garlic, and tomato with 2 tablespoons olive oil and a pinch of salt and pepper. Roast until beginning to caramelize, about 15 minutes. Transfer the roasted vegetables to a blender, along with the almonds, roasted red peppers, sherry vinegar, and honey. Blend until smooth. With the motor running, drizzle in the remaining 1/2 cup oil until emulsified. Season to taste with salt and pepper.
4
Reduce the oven to 375°F
5
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions. Drain the orzo, return to the pot, and toss with the peas, spinach, lemon juice, lemon zest and dill.
6
Dry the salmon with paper towels and sprinkle the fillets with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
7
To serve, divide the orzo and salmon between plates. Top with romesco sauce.

Grilled Salmon & Orzo Pasta Salad

spinach, romesco, & almonds

STARS

Grill a fresh filet of salmon and serve with a mix of orzo pasta, spinach, and spring peas over a bright romesco sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Romesco Sauce

  • 1 dried ancho chile, soaked until soft an pliable
  • 1 yellow onion, diced
  • 1 head garlic, peeled
  • 5 roma tomatoes, halved
  • 2 tablespoons + 1/2 cup olive oil, divided
  • 1 cup sliced almonds
  • 1 8-ounce can roasted red peppers, drained
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1/4 cup water
  • Salt and pepper to taste

Orzo Pasta Salad

  • 8 ounces orzo
  • 1 cup peas, thawed
  • 2 cups spinach, chopped
  • 1 lemon, juiced and zested
  • 2 tablespoons minced fresh dill

Salmon

  • 4 6-ounce salmon fillets

Directions

1
Soak the ancho chile in water overnight or in hot water for at least 1 hour, until pliable.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the onion, garlic, and tomato with 2 tablespoons olive oil and a pinch of salt and pepper. Roast until beginning to caramelize, about 15 minutes. Transfer the roasted vegetables to a blender, along with the almonds, roasted red peppers, sherry vinegar, and honey. Blend until smooth. With the motor running, drizzle in the remaining 1/2 cup oil until emulsified. Season to taste with salt and pepper.
4
Reduce the oven to 375°F
5
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions. Drain the orzo, return to the pot, and toss with the peas, spinach, lemon juice, lemon zest and dill.
6
Dry the salmon with paper towels and sprinkle the fillets with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
7
To serve, divide the orzo and salmon between plates. Top with romesco sauce.