Surf and Turf Idea: Pesto Orzo with Salmon and Bacon

This pasta medley is earthy, balanced, and hearty. Baked salmon is flaked into a creamy pesto orzo tossed with sweet peas. The added bacon makes it a delightful “surf and turf” meal that everyone will enjoy.

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What kind of pesto to use?

Your favorite pesto will work for this dish. Whether it’s homemade or store-bought, go for it. I like to use and make different pestos. My favorite is pesto Genovese, used in this dish. It includes basil, oil, pine nuts, and garlic. During warmer months, I like to make it using fresh basil from my garden. Otherwise, I keep a jar in the fridge so that I always have it on hand – I love it so much that it’s a staple in our house.

Pesto can be made with a variety of ingredients. Classic pesto includes pine nuts, whereas others opt for pecans, pepitas, or pistachios. You can also sub out basil leaves as I did in my Sorrel & Basil Pesto or my Asparagus Pesto recipes.

Seriously, use your favorite pesto here! You’ll enjoy it. If you’re looking for even more pesto inspo, here’s a helpful roundup by Saveur that includes 11 pesto varieties.

How to make Pesto Orzo with Salmon and Bacon

Mise En Place

• 1 lb salmon
• 1 tablespoon of unsalted butter
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• salt and pepper – you’ll need enough to season to taste
• 3 slices of thick-sliced bacon
• 1 cup of uncooked, dry orzo
• 1 small yellow onion
• 1 cup frozen peas – thawed
• 3 cups of chicken broth (or vegetable broth)
• 1/4 cup of your favorite pesto
• 1/2 cup of heavy cream
• Asiago cheese, grated – enough for serving

Recipe Steps

Start by baking the salmon.

1. Preheat oven to 375 degrees F
2. Season the salmon with garlic powder, onion powder, salt, and pepper on a baking sheet. Top with pats of butter.
3. Bake for 12 – 15 minutes, until cooked through.

Next, cook the orzo.

1. In a pan, fry bacon until crisp. Remove bacon from skillet and set aside.
2. Add the onion to the reserved bacon fat and saute for 1-2 minutes.
3. Add orzo and constantly stir for an additional 30 seconds. Stir in chicken broth, cover with a lid, and lower the heat. Cook for about 20 minutes or until the orzo is al dente.
4. Stir in pesto, peas, and cream. Cook for 1 – 2 minutes.

Bring it all together and Serve.

1. Gently fold in salmon until pieces are flaked apart. Next, fold in the bacon pieces.
2. Plate and serve warm. Top with grated asiago and parsley.

Recipe Variations

Instead of Peas, try:

• Roasted asparagus *can cook this in the oven while the salmon is roasting.
• Thinly sliced zucchini
• Fresh broccoli florets
• Edamame – removed from shells

Instead of Bacon, try:

• Pancetta
• Prosciutto
• Capicola

Instead of Salmon, try:

• Artic Char
• Trout
• Tilapia
• Yellowtail

*Note: Cooking times for the fish will vary depending on the type and thickness of the cut.

What other substitutes would you make for this dish? Let everyone know in the comments.

All in All

This pesto orzo is an awesome choice if you’re looking for a “surf and turf” idea. It’s an easy recipe to prepare and has lots of room for variations that fit your or your guest’s food preferences. Also, it’s a very filling comfort meal, especially this time of the year.

Another plus, I’ve made this several times and always have plenty of leftovers for lunch or dinner the next day, even after my family has dug in. It heats up pretty well. I recommend refrigerating leftovers in an airtight container for no more than 1-2 days.

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