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Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo

Total Time20 mins
Servings: 4


  • Salmon:
  • 1 lb salmon fillet
  • 1 tsp 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
  • Handful of grape tomatoes
  • 1 clove of garlic minced
  • 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


  • 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.