Salmon, fresh dill, lemon, and orzo come together for a vibrant, easy Mediterranean-inspired main course.
# Ingredient List:
→ Fish & Protein
01 - 4 salmon fillets (approximately 5.3 oz each), skinless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Orzo & Vegetables
05 - 10.5 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 - Additional fresh dill, for garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange salmon fillets on the prepared sheet, drizzle with olive oil, and season with salt and black pepper. Transfer to the oven and bake for 12 to 15 minutes, or until the salmon flakes easily.
02 - Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
03 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sliced red onion; sauté for 2 to 3 minutes until softened and fragrant.
04 - Incorporate baby spinach and pour in the vegetable or chicken broth. Stir gently and cook for about 2 minutes, just until the spinach wilts.
05 - Stir in the drained orzo pasta, lemon zest, lemon juice, and chopped dill. Season lightly with additional salt and black pepper. Toss gently to combine and cook for 1 to 2 minutes, ensuring mixture is heated through.
06 - Spoon lemon dill orzo onto individual serving plates. Top each portion with baked salmon fillet and finish with a garnish of extra dill and fresh lemon wedges.
