Tender salmon, orzo, lemon, and dill deliver Mediterranean freshness in an easy, elegant dinner.
# Components:
→ Fish & Protein
01 - 4 skinless salmon fillets (about 5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Orzo & Vegetables
05 - 10.6 oz orzo pasta
06 - 1 tablespoon unsalted butter
07 - 2 cloves garlic, minced
08 - 5.3 oz baby spinach
09 - 1 small red onion, thinly sliced
10 - Zest and juice of 1 large lemon
11 - 2 tablespoons fresh dill, chopped
12 - 1/4 cup low-sodium vegetable or chicken broth
→ Garnishes
13 - Lemon wedges, for serving
14 - Extra fresh dill, for garnish
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Arrange the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily.
03 - Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
04 - In a large skillet, melt unsalted butter over medium heat. Add the minced garlic and sliced red onion; cook for 2 to 3 minutes until fragrant and softened.
05 - Incorporate the baby spinach and pour in the broth. Stir and cook until the spinach is wilted, approximately 2 minutes.
06 - Stir the drained orzo into the skillet. Add lemon zest, lemon juice, and chopped dill. Season with salt and pepper as needed. Toss to combine and cook for 1 to 2 minutes until heated through.
07 - Spoon the lemon dill orzo mixture onto serving plates, place a baked salmon fillet on top, and garnish with additional fresh dill and lemon wedges.
