Let’s make an Orzo Pesto Salmon Bake in under 40 minutes in a single casserole dish! I love this recipe for end of summer because we’re using up all of that seasonal produce, but it’s also perfect for busy back-to-school weeknights. That savory, lemony orzo base with flaky pesto salmon, cherry tomatoes, and salty feta cheese is SO good!
This is one of those fuss-free recipes you always keep in your back pocket, and it’s honestly perfect for adding a touch of flavorful brightness any time of the year! My family and I are obsessed with this one, and I especially love that I’m getting to use up all of the fresh basil in my garden before summer’s over.
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Here’s what we’ve got going on:
Orzo – One of my favorite pastas for simple weeknight meals! I often use high-protein orzo, but regular works totally fine, too.
Broth – Chicken or vegetable broth helps cook the orzo, infusing it with savory flavor you don’t get with water. Or take it up a notch with bone broth!
Dry White Wine – Listen. The way that white wine adds depth and richness to this meal is UNBELIEVABLE. If you have to use broth, that’ll work just fine, but if really want this dish to shine, use the wine!
Garlic – Using pre-minced garlic is my favorite hack to cut down on prep time!
Olive Oil – I like to use just a drizzle of olive oil to add peppery flavor and prevent the orzo from clumping and drying out. I don’t recommend using a different type of oil for this recipe.
Lemon Juice – Freshly squeezed lemon juice is best, always!
Spices – Salt, pepper, red pepper flakes, and Italian seasoning give the salmon bake a Mediterranean-inspired taste with just a kick of heat.
Capers – These provide little bursts of salty, briny flavor that pair really well with the salmon and lemon.
Salmon – I use four salmon fillets that are about 4 to 6 ounces each. Skin-on or skinless both work well. If using skin-on, place the fillets skin-side down in the casserole dish. Frozen is totally fine, as long as you make sure to thaw it beforehand!
Cherry Tomatoes – These become juicy and slightly sweet as they roast. Grape tomatoes work well, too, if you can’t find cherry tomatoes at your local grocery store.
Feta – Salty and savory with a unique tang, feta adds the best flavor and melts in the oven, becoming soft and gooey.
Fresh Basil – Scattered over the finished dish, this adds a pop of bright, fresh flavor.
Pesto Marinade – I make a simple marinade by combining pesto, olive oil, garlic, lemon juice, lemon zest, and Italian seasoning. I often use either my basil spinach pesto or easy kale pesto, but store-bought pesto also tastes great.
I’m so excited to share this one with you guys! If you make it, I would LOVE for you to join the chat and send over your photos. Or ask me questions! I’m checking it everyday and love talking with our community there.
Ready to get started? Watch the video and let’s cook together!
Download the PDF below for the recipe + grocery list! 👇
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