Molly Yeh x 3 Farm Daughters | Roasted Veggie Orzo with Pesto and Grilled Salmon
Rated 5.0 stars by 1 users
Category
Molly Yeh x 3 Farm Daughters Orzo
Servings
4-6
Prep Time
20 minutes
Cook Time
25 minutes
Author:
Molly Yeh
This Roasted Veggie Orzo with Pesto and Grilled Salmon is a farm-fresh delight inspired by Molly Yeh and 3 Farm Daughters. Featuring tender orzo tossed in vibrant pesto, roasted veggies, and succulent grilled salmon, it’s a wholesome, flavorful dish that’s perfect for fueling up after a long day on the tractor. Whether for a cozy family dinner or a quick weeknight meal, this recipe brings a fresh twist to comfort food.
Ingredients
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- Half red onion, thinly sliced
- 1 pint grape tomatoes
- A couple handfuls of small broccoli florets
- 2 fat garlic cloves, thinly sliced
- Extra-virgin olive oil
- Kosher salt and black pepper
- 12 oz of 3 Farm Daughters Orzo
- Juice of 1 lemon, plus additional lemon wedges for serving
- Handful of fresh basil, torn
- 4 (6 ounce/170 grams) salmon filets
- Zest of 2 lemons (from lemons above)
- 1 teaspoon kosher salt
- Extra-virgin olive oil, for brushing
- Homemade or store bought pesto, for servingl
Orzo
Salmon
Directions
Preheat oven to 425ºF. Toss the zucchini, yellow squash, onion, grape tomatoes, broccoli, and garlic with olive oil and season with salt and pepper to taste. Spread out between two rimmed sheet pants and roast until browned and the tomatoes are bursty, begin checking for doneness at about 20 minutes.
In a pot of salted water, cook the orzo to desired doneness. Drain and toss with the lemon juice and a few drizzles of olive oil, and season with salt and pepper to taste. Fold in the veggies and basil.
For the salmon, preheat an outdoor grill or grill pan to medium high heat. Rub the lemon zest all over the salmon and season with the salt. Brush all over with olive oil. Brush the grill grates or a grill pan with olive oil. Add the salmon skin side down and grill until you can move it easily on the grill, 2 to 3 minutes depending on thickness. Flip and cook until just cooked through, 2 to 3 minutes more.
Serve the salmon on top of the orzo with dollops of pesto. Nestle in the lemon wedges and enjoy!
