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Mediterranean Salmon Over Orzo

An image of prepared Mediterranean Salmon Over Orzo made with orzo pasta, basil, pine nuts, salmon, Campbell's® Condensed Cream of Mushroom Soup, Swanson® Chicken Broth, baby spinach leaves and Campari tomatoes.
  • prep time: 20 min
  • total time: 35 min
  • serves: 4 people
  • calories: 555 1 serving

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).

Ingredients

  • 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) Campbell’s® 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)

Instructions

  • Tips

    • Short on time: Skip step 2 and grab pre-made pesto from your local grocery store. If you decide to go this easier direction, you can kick fresh basil and pine nuts from your shopping list.
    • Serving suggestion: This dish goes especially well with a green salad, steamed green beans, asparagus, or broccoli on the side. 

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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. 

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Calories 554
Total Fat 16 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 78 mg
Sodium 672 mg
Total Carb 57 g
Dietary Fiber 6 g
Sugar 9 g
Protein 46 g
Vitamin D 85 %DV
Calcium 7 %DV
Iron 19 %DV
Potassium 31 %DV
Calories 555
Total Fat 16 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 78 mg
Sodium 779 mg
Total Carb 57 g
Dietary Fiber 6 g
Sugar 9 g
Protein 46 g
Vitamin D 85 %DV
Calcium 7 %DV
Iron 19 %DV
Potassium 31 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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