Roasted Salmon with Greek Lemon Spinach Orzo and Feta Recipe

Roasted salmon with Greek orzo is a classic meal combination.  The simplicity of ingredients makes this an easy weeknight meal that you can pull together in 20 minutes or less.

Fresh spinach, fresh tomatoes, lemon zest and juice makes the orzo incredibly bright and flavorful.  Roasting the salmon and then finishing under the broiler gives a nice crisp top and juicy salmon.

Top the salmon with fresh or dehydrated dill before roasting in the oven.

This is the perfect dish to make with the hot sale on salmon at Safeway right now and the hot sale on baby spinach.

The warm orzo salad, with crunchy pine nuts, fresh basil, fresh spinach, and tangy feta, is also good on its own and would make a perfect meal prepping meal with any protein.

If you love salmon, you can also check out additional salmon recipes here:

Honey Garlic, Butter Salmon

Cedar Plank Grilled Salmon

Parchment Baked Salmon With Asparagus

One Pan Salmon Linguini

Roasted Salmon with Lemon Spinach Orzo with Feta

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Course: Main Course

Cuisine: Greek

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories:

Ingredients

Orzo

• 1 1/2 cups orzo
• juice of 1 lemon plus the lemon zest
• 1 tablespoons red wine vinegar
• 3 tablespoons finely chopped shallots
• 2 garlic cloves finely chopped
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups fresh baby spinach roughly chopped
• 1 1/2 cups grape tomatoes cut in half
• 1/2 cup pine nuts toasted
• 1/4 cup thinly sliced fresh basil leaves
• 1 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.

Be sure to pin this recipe to your Pinterest board for later here.

Recipe adapted from Curtis Stone’s recipe.

Be sure to let us know if you make this and review the recipe below.

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