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Mediterranean Salmon Over Orzo

Oven-broiled salmon is instantly elevated with a creamy, herby spinach and pesto sauce that gets its depth of umami flavor from 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).

Directions

Recipe 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) 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)
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