Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo
Total Time 20 minutesminutes
Servings 4
Ingredients
Salmon:
1lbsalmon fillet
1tspbutter
1tspolive oil
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
Fresh dillto taste
Lemon slices
Orzo:
1tbspolive oil
8ozof orzoprepared per instructions
Handful of grape tomatoes
1cloveof garlicminced
Handful of baby spinach
Juice of 1 lemon
1-2tbspfresh dillto taste
Sea salt and freshly cracked lemon pepperto taste
Feta cheeseto taste
Instructions
Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.
Cook the orzo in salted water per instructions, drain the orzo. Heat the olive oil in a sauté pan. Add the tomatoes and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the drained orzo, spinach, lemon juice, and fresh dill. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Taste and add more olive oil, lemon juice, or salt & pepper, if needed. Divide into four serving bowls then sprinkle with feta cheese.
Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Don't overcook! Remove the salmon from the oven and cut into four servings then place fish on top of each bowl of orzo with additional slices of lemon if desired. Serve immediately. Enjoy.