Roasted Salmon with Lemon Spinach Orzo with Feta
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.