Roasted Salmon with Lemon Spinach Orzo with Feta

Roasted Salmon with Lemon Spinach Orzo with Feta

No ratings yet

Print Pin Rate

Course: Main Course

Cuisine: Greek

Keyword: roasted salmon with orzo

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 530kcal

Ingredients

Orzo

1 ½ cups orzo
juice of 1 lemon plus the lemon zest
1 tablespoon red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves finely chopped
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups fresh baby spinach roughly chopped
1 ½ cups grape tomatoes cut in half
½ cup pine nuts toasted
¼ cup thinly sliced fresh basil leaves
¼ cup crumbled feta cheese

Salmon

Four 5-ounce skinless salmon fillets
Olive oil
Kosher salt and freshly ground black pepper
1 teaspoon chopped fresh dill (or dehydrated works too)

Instructions

Preheat oven to 350 degrees
Drizzle olive oil on salmon to coat. Season salmon with salt, pepper and dill.
Roast salmon for 15 minutes then broil for about 7 minutes until the top is golden brown
Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for 8 to 9 minutes, or until just tender. Drain the orzo and set aside.
In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, shallots, and garlic. Season to taste with salt and pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, feta cheese and basil with the vinaigrette. Season to taste with salt and pepper.
Plate the orzo salad in the center of a large serving platter or four dinner plates. Top with the salmon, sprinkle with the lemon zest, and serve.

Notes

Toasting Pine Nuts To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

Nutrition