Skillet Salmon with Orzo & Green Pea Pesto

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 1/4 pounds center-cut salmon, skinned and cut into 4 portions

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 tablespoon avocado oil

1 cup orzo, preferably whole-wheat

2 1/4 cups low-sodium chicken broth

1 teaspoon onion powder

1 cup chopped baby spinach or arugula

3/4 cup thawed frozen peas

2 tablespoons avocado oil

2 tablespoons grated Parmesan cheese

2 tablespoons chopped lightly salted pistachios

2 tablespoons chopped fresh dill

1 small clove garlic

1/8 teaspoon salt

1/8 teaspoon ground pepper

Directions

To prepare salmon & orzo: Season salmon with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon; cook, flipping once, until browned on both sides and almost cooked through, 5 to 8 minutes, depending on thickness. Transfer to a plate and tent with foil.

Add orzo to the pan; cook, stirring, until beginning to brown, about 1 minute. Add broth, onion powder and 1/4 teaspoon each salt and pepper. Stir to combine; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring once or twice, until the orzo is tender, 8 to 10 minutes. Remove from heat and stir in spinach (or arugula). Place the salmon on top of the orzo mixture; cover and let stand until the greens are wilted and the salmon is cooked through, 2 to 3 minutes.

Meanwhile, prepare pesto: Combine peas, oil, Parmesan, pistachios, dill, garlic, salt and pepper in a food processor; process until smooth.

Serve the salmon over the orzo with a generous dollop of pesto.