Lemon-Ginger Salmon over Carrots, Spring Peas, & Orzo
Customer Favorite

Lemon-Ginger Salmon

over Carrots, Spring Peas, & Orzo

40 MIN
4 Servings
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From the Test Kitchen

This elegant salmon dish teams up two of our favorite seasonal vegetables: fresh spring peas and sweet carrots, which we’re tossing with orzo pasta. A bright pan sauce made with butter, lemon juice, and ginger completes the dish on an aromatic note.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the snow peas crosswise. Peel and roughly chop the garlic. Peel and finely chop the ginger. Halve the lemon; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 1/4 cup of water. Whisk until thoroughly combined. 

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Stir in half the butter until melted.

Cook the vegetables & finish the pasta:
3 Cook the vegetables & finish the pasta:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Stir to combine and season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skinless side down. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the lemon juice-honey mixture (carefully, as the liquid may splatter) and remaining butter. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter has melted. Turn off the heat and season with salt and pepper to taste. Serve the cooked fish over the finished pasta. Top the fish with the sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the snow peas crosswise. Peel and roughly chop the garlic. Peel and finely chop the ginger. Halve the lemon; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 1/4 cup of water. Whisk until thoroughly combined. 

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Stir in half the butter until melted.

Cook the pasta:
Cook the vegetables & finish the pasta:
3 Cook the vegetables & finish the pasta:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Stir to combine and season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skinless side down. 

Cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the lemon juice-honey mixture (carefully, as the liquid may splatter) and remaining butter. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter has melted. Turn off the heat and season with salt and pepper to taste. Serve the cooked fish over the finished pasta. Top the fish with the sauce. Enjoy!

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