Roasted Dill-Garlic Salmon
Warm Orzo and Spinach Salad
Succulent salmon roasted with dill and garlic, paired with a Greek-inspired orzo salad accented by olives and feta for a uniquely bright flavor and texture.
Ingredients
Salmon Fillets, skin-on
250 g
Orzo
170 g
Yogurt Sauce
3 tbsp
Baby Spinach
28 g
Feta Cheese, crumbled
¼ cup
Tomato
1 unit
Dill-Garlic Spice Blend
1 tsp
Mixed Olives
30 g
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min.
Meanwhile, pat salmon dry with paper towels. Sprinkle with half the Dill-Garlic Spice Blend, then season with salt and pepper. Arrange salmon on a lightly oiled, foil-lined baking sheet, skin-side down. Drizzle 2 tsp (4 tsp) oil over top. Roast in the middle of the oven until salmon is cooked through, 7-10 min.
Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop spinach. Add spinach, tomatoes, yogurt sauce and remaining Dill-Garlic Spice Blend to a large bowl. Drain, then roughly chop olives.
When orzo is tender, reserve 2 tbsp (4 tbsp) pasta water, then drain orzo well. Add orzo and reserved pasta water to the large bowl with spinach-yogurt sauce mixture. Season with salt, then stir to combine.
Divide warm orzo salad between plates. Top with olives, then dill-garlic salmon. Sprinkle feta over top.
