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

Lemon-Ginger Salmon

over Carrots, Spring Peas, & Orzo

Customer Favorite

  • Time35-45 mins
  • Servings4
  • Nutrition750calories
    Nutrition Label

    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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Read helpful tips from other BA customers who have cooked the same recipe, or post your own.


ingredientsLemon-Ginger Salmon over Carrots, Spring Peas, & Orzo


  • 2
    10-Ounce Skin-On Salmon Fillets
  • ½
    lbOrzo Pasta
  • ½
    lbSnow Peas
  • 2
  • ¾
  • 1
  • 1
    1-Inch Piece Ginger
  • 4
  • 1
kitchen tools

  • Stainless Steel Strainer
  • Slotted Spatula
  • 11″ Scanpan
  • Olive Wood Spoon
  • Stainless Steel Small Stockpot
  • Cutting Board
  • Prep Bowls
  • Chef’s Knife


Stainless Steel Strainer

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Stainless Steel Strainer

A stainless steel strainer is a handy tool for quinoa. It’s great for draining grains and pastas (not to mention small fruits and vegetables after washing) and straining stocks and gravy. Lightweight and sturdy, it’s constructed with a double-fine mesh.

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tips & techniquesFeature Video

How to Make Sure Your Pasta is Al Dente

Nothing beats perfectly cooked, al dente pasta. But how do you know if it’s done? There are numerous ways to test the doneness of your noodles when they’re cooking. Some folk wisdom says to throw a piece of pasta against the wall; if it sticks, it’s done. As much fun as we had experimenting with this method, we found the best way to test the pasta was, shockingly, by tasting it. In Italian, “al dente” means “to the tooth,” meaning that it’s still slightly firm to the bite. As your pasta cooks, periodically (and carefully) taste a piece of it. If it’s still too firm, let it cook a little longer.

In some of our recipes, we specify to remove the pasta from the pot when it’s “just shy of al dente.” This is because, later, the pasta will be cooked in a sauce. Removing the pasta from the water just before it’s al dente will ensure that the final product isn’t overcooked.

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Click for Tablet ViewPrepare the ingredients:
1Prepare 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:
2Cook 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:
3Cook 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:
4Cook 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:
5Finish 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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