Mediterranean Salmon Over Orzo
Oven-broiled salmon is instantly elevated with a creamy, herby spinach and pesto sauce that gets its depth of umami flavor from Campbell’s® Condensed Cream of Mushroom Soup. The vibrant tomatoes and basil give it a burst of freshness, while a bed of orzo adds to the Mediterranean flair (plus, it’s a convenient way to soak up every last drop of that delicious sauce).
Ingredient
- 1 1/4 cups uncooked orzo pasta
- 1 cup packed fresh basil leaves, plus 6 large basil leaves torn into small pieces (for garnish)
- 1 small clove garlic, sliced
- 2 tablespoons pine nuts
- 4 center-cut salmon fillet (about 6 ounces each)
- 1 lemon, quartered
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1/2 cup water or Swanson® Chicken Broth
- 2 cups packed baby spinach leaves (about 4 ounces)
- 10 Campari tomato or other small tomatoes (for garnish)
Direction
- Cook and drain the orzo according to the package directions. Preheat the oven to 375° F. Lightly grease a rimmed baking sheet with vegetable oil. Bring a kettle or small saucepan of water to a boil and fill a medium bowl with ice water.
- Make the pesto: In a bowl, pour boiling water over the basil leaves and stir for 3 seconds. With a slotted spoon transfer them to the ice water. Drain and squeeze out excess water with your hands. In a food processor, pulse the garlic and pine nuts until they are finely ground. Add the basil, 4 tablespoons of the oil, and a pinch of kosher salt. Process until the mixture is pureed, stopping the motor often to push the mixture down around the blade.
- Pat the salmon filets dry with paper towels. Set them skin side down on the baking sheet. Brush with the remaining olive oil and sprinkle lightly with salt and ground black pepper. Roast for 8-12 minutes, or until a thermometer inserted into the thickest part of the fish registers 135° F. Turn on the broiler and broil the salmon for 1-2 minutes, watching carefully, until it is golden brown. Squeeze the juice from a lemon quarter over each filet. Tent with foil to rest while you make the sauce.
- In a medium saucepan over medium heat, whisk the Campbell’s® Condensed Cream of Mushroom Soup and water until blended. Bring to a simmer and stir in the spinach. Cook for 2 minutes, or just until the spinach wilts. Stir in the pesto.
- On each of 4 dinner plates, spoon one-fourth of the sauce. Place a salmon filet on top. Garnish with the tomatoes. Serve with cooked orzo.
