Why You’ll Love This Recipe
- Quick & easy: ready in about 20 minutes
- Balanced: protein from salmon, carbs from orzo, healthy fats from pesto
- Meal-prep friendly: reheats well for lunches
- Flexible: easy to add veggies or adjust spice level
Tips & Variations
- Too thick? Add more pasta water a tablespoon at a time
- Extra flavor: Use a splash of the sun-dried tomato oil in the orzo
- More protein: Stir white beans or chickpeas into the orzo
- Less heat: Use half Cajun seasoning + garlic powder instead
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave with a splash of water or broth to loosen the orzo.
Pesto Salmon Orzo
Ingredients
Cajun Salmon
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2 salmon fillets
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Olive oil spray or drizzle
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Cajun seasoning, to taste
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Lemon wedges, for serving
Sun-Dried Tomato Pesto Orzo
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1 cup dry orzo
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1/3 cup store-bought pesto or you can use my cashew pesto recipe
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1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
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1/4 cup grated parmesan
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1/4 cup reserved pasta water
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1 tablespoon olive oil or butter
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Salt & pepper, to taste
Instructions
1. Cook the Orzo
Bring a pot of well-salted water to a boil. Cook orzo until al dente.
Reserve 1/4 cup pasta water, then drain.
2. Air Fry the Salmon
Preheat air fryer to 400°F.
Pat salmon dry, lightly oil, and season generously with Cajun seasoning.
Air fry for 9 minutes, until flaky and cooked through.
3. Make the Orzo
While the orzo is still warm, stir in olive oil or butter, pesto, parmesan, sun-dried tomatoes, and reserved pasta water.
Mix until creamy and glossy. Season with salt and pepper to taste.
4. Assemble & Serve
Plate pesto orzo and top with Cajun salmon. Finish with a squeeze of lemon and extra parmesan if desired.
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