Recipe by
Plated
Garam Masala Salmon with Carrots, Pistachios, and Orzo
Chef Liz adds a special feel to roasted salmon fillets with a rich, fragrant sauce. She melts butter with pistachios and sweet, warming garam masala—the butter gently cooks and browns in the pan while the spices and nuts toast. It's all served over a mix of orzo, parsley, roasted carrots, and orange wedges for the burst of citrus we crave this time of year.
4
Servings
30 mins
Total cook time
Beginner
Skill level
Main Ingredients
- 8 ounces carrots
- 1/4 ounce parsley
- 1/4 cup pistachios
- 2 red onions
- 3 cloves garlic
- 2 navel oranges
- 1 cup orzo
- 1 1/4 pounds salmon
- 2 half sticks unsalted butters
- 2 teaspoons garam masala
- olive oil
- kosher salt
- black pepper
Cooking Instructions
Step 1
Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Thinly slice carrots crosswise on a diagonal. Roughly chop parsley leaves and stems. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Peel onions, halve, and thinly slice. Thiny slice garlic. Using a knife, peel oranges, discarding skins and pith. Halve oranges, then cut crosswise into .25-inch half-moons.
Step 2
Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes (see recipe tip). Drain and return to pot, off heat. Meanwhile, on a foil-lined baking sheet, toss carrots, onions, and garlic with 1 tablespoon olive oil, .5 teaspoon salt, and pepper. Arrange in a single layer on 1 half of baking sheet (leaving room for salmon in the next step).
Step 3
Pat salmon dry with paper towel and add to other half of baking sheet, skin-side down. Season tops of salmon with 1 teaspoon salt and pepper, then drizzle over 1 tablespoon olive oil and rub in seasoning. Roast until salmon is cooked through and opaque, carrots are tender, and onions are browned and softened, 12-14 minutes.
Step 4
While salmon and vegetables roast, heat butter, garam masala, and pistachios in a medium pan over medium heat. Swirl pan occasionally until butter turns golden and fragrant and nuts are toasted, 7-8 minutes (see recipe tip). Season with .5 teaspoon salt and pepper as desired. Remove pan from heat and set aside until ready to serve.
Step 5
To pot with orzo, still off heat, stir in parsley, orange pieces, and roasted vegetables to combine. Season orzo with .25 teaspoon salt and pepper as desired.
Step 6
Divide orzo among serving plates. Top with roasted salmon, then spoon over garam masala–brown butter and pistachios. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.