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baked salmon with orzo

Roasted Salmon with Lemon Spinach Orzo with Feta

Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings



  • 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


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


  1. Preheat oven to 350 degrees
  2. Drizzle olive oil on salmon to coat.  Season salmon with salt, pepper and dill.

  3. Roast salmon for 15 minutes then broil for about 7 minutes until the top is golden brown

  4. 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.
  5. In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, shallots, and garlic. Season to taste with salt and pepper.
  6. 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.
  7. 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.

Recipe 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.