Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo
Servings 4
Equipment
- Baking Sheet
- Large pot
- Large skillet
Ingredients
Salmon:
- 1 lb salmon fillet
- 1 tbsp butter
- 1 tsp olive oil
- 1 clove of garlic minced
- Sea salt and freshly cracked pepper to taste
- Fresh dill to taste
- Lemon slices
Orzo:
- 1 tbsp olive oil
- 8 oz of orzo prepared per instructions
- A handful of grape tomatoes
- 1 clove of garlic minced
- A handful of baby spinach
- Juice of 1 lemon
- 1-2 tbsp fresh dill to taste
- Sea salt and freshly cracked lemon pepper to taste
- Feta cheese to taste
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment, and coat it with olive oil cooking spray.
- Prepare the salmon by combining the butter, olive oil, and garlic, then spreading it evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle chopped dill all over, followed by a layer of lemon slices. Place the skin side down on the prepared baking sheet.
- Cook the orzo in a large pot of well-salted water according to the package instructions. Drain the orzo in a colander, reserving ¼ cup of cooking water.
- Meanwhile, cook the veggies by heating the olive oil in a large skillet. 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. Season with sea salt and freshly cracked pepper to taste, adding reserved cooking water, as needed. Taste and add more olive oil, lemon juice, or salt & pepper, if needed.
- Divide into four serving bowls, then sprinkle with feta cheese.
- Meanwhile, cook the salmon by placing it in the oven and baking for 10-13 minutes, or until medium-rare and flakes easily with a fork. Don't overcook!
- Remove the salmon from the oven and cut into four servings.
- Place the fish on top of each bowl of orzo with additional slices of lemon if desired. Serve immediately. Enjoy.