Description
A healthy and flavorful dish featuring lemon-pepper roasted salmon served with a warm orzo and spinach salad, rich in nutrients and perfect for any occasion.
Ingredients
Scale
- 250 g Salmon Fillets, skinless
- 170 g Orzo
- 2 tsp Oil
- 0.13 tsp Salt
- 56 mL Tzatziki
- 28 g Baby Spinach
- ¼ cup Feta Cheese, crumbled
- 80 g Tomato
- 1 tbsp Greek Seasoning
- 7 g Parsley
- 30 g Mixed Olives
Instructions
- Preheat the oven to 450°F.
- Add 6 cups of water and 1 tsp of salt to a large pot and bring to a boil.
- Add orzo to the boiling water and cook uncovered for 6-8 minutes.
- Pat the salmon dry with paper towels, season with half the Lemon-Pepper Seasoning and salt.
- Arrange salmon on a lightly-oiled, foil-lined baking sheet and drizzle with 2 tsp of oil.
- Roast in the oven until the salmon is cooked through, about 7-10 minutes.
- While the salmon roasts, chop the tomato and roughly chop the spinach and parsley.
- Add spinach, tomatoes, tzatziki, half the parsley, and remaining Lemon-Pepper Seasoning to a bowl.
- Drain and chop olives.
- When the orzo is tender, reserve 2 tbsp of pasta water, then drain the orzo.
- Add the orzo and reserved pasta water to the bowl, season with salt, and stir to combine.
- Divide the orzo salad among plates and top with olives and salmon. Sprinkle with remaining parsley and feta.
Notes
Always check the salmon a minute or two early to avoid overcooking; it should flake easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 60mg