Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo
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Unrated
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Greek
Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- salmon
- 1 lb salmon fillet
- 1 tsp butter
- 1 tsp olive oil
- 1 clove garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- dill to taste, fresh
- lemon slices
- orzo
- 1 tbsp olive oil
- 8 oz orzo pasta prepared per instructions
- grape tomatoes handful
- 1 clove garlic minced
- spinach baby, handful
- lemon juice of 1
- 1-2 tbsp dill to taste, fresh
- sea salt to taste, freshly cracked
- lemon pepper to taste, freshly cracked
- feta cheese to 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.
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