Wild Salmon, Orzo and Arugula Pesto en Papillote

Name: Wild Salmon, Orzo and Arugula Pesto en Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 10 ounces baby arugula; 1 pound orzo pasta; 3/4 cup freshly grated Parmigiano-Reggiano cheese; 3 garlic cloves, coarsely chopped; 1 tablespoon grated lemon zest; 1 teaspoon distilled white vinegar; 1/2 medium shallot, chopped; 1/4 teaspoon Tabasco; 1/4 teaspoon sugar; 2/3 cup extra-virgin olive oil; Six 6-ounce, skinless, center-cut wild salmon fillets; 6 tablespoons dry white wine; Freshly ground pepper; 2 lemons, very thinly sliced

Servings: persons

Salt
10 ounces baby arugula
1 pound orzo pasta
3/4 cup freshly grated Parmigiano-Reggiano cheese
3 garlic cloves, coarsely chopped
1 tablespoon grated lemon zest
1 teaspoon distilled white vinegar
1/2 medium shallot, chopped
1/4 teaspoon Tabasco
1/4 teaspoon sugar
2/3 cup extra-virgin olive oil
Six 6-ounce, skinless, center-cut wild salmon fillets
6 tablespoons dry white wine
Freshly ground pepper
2 lemons, very thinly sliced

1
Preheat the oven to 375.
2
Fill a bowl with ice water and bring a pot of salted water to a boil.
3
Add the arugula to the boiling water and stir until just wilted, 20 seconds.
4
Transfer to the ice water to cool; drain and squeeze out as much water as possible.
5
Transfer the arugula to a food processor.
6
Boil the orzo, stirring, until almost al dente, 9 minutes.
7
Drain, rinse under cold water and transfer to a large bowl.
8
Meanwhile, add the cheese, garlic, lemon zest, vinegar, shallot, Tabasco and sugar to the arugula and pulse to chop.
9
With the machine on, drizzle in the olive oil and process until smooth.
10
Season with salt.
11
Add the pesto to the orzo and toss.
12
Arrange six 16-by-12 1/2-inch sheets of parchment paper on a work surface.
13
In the center of each sheet, mound 1 heaping cup of the orzo and top with a salmon fillet.
14
Drizzle 1 tablespoon of wine over each fillet.
15
Season with salt and pepper.
16
Arrange the lemon in a single layer on the fish.
17
Bring up 2 opposite sides of the parchment over the fish and orzo and fold to seal.
18
Arrange the papillotes on a baking sheet, leaving space between them.
19
Bake for 18 minutes, until the packets are slightly puffed.
20
Transfer to plates, open the packets carefully to release steam and serve.

988

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt, 10 ounces baby arugula, 1 pound orzo pasta, 3/4 cup freshly grated Parmigiano-Reggiano cheese, and more.

Yes, Wild Salmon, Orzo and Arugula Pesto en Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!