Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo
by Pam on February 16, 2014
My husband requested salmon for dinner so I decided to simply roast it in the oven with fresh lemon and dill. I served it on top of garlicky orzo with sautéed tomatoes, spinach,fresh dill, lemon juice, and feta. It was a light and delicious meal that we all loved. My kids ate every single bite off of their plate – you can’t beat that! This was such a simple dinner that took very little time to prepare which makes it perfect for a weeknight meal.
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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Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo
Yield: 4
Total Time: 20 min.
Ingredients:
Salmon:
1 lb salmon fillet
1 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Fresh dill, to taste
Lemon slicesOrzo:
1 tbsp olive oil
8 oz of orzo, prepared per instructions
Handful of grape tomatoes
1 clove of garlic, minced
Handful of baby spinach
Juice of 1 lemon
1-2 tbsp fresh dill, to taste
Sea salt and freshly cracked lemon pepper, to taste
Feta cheese, to taste
Directions:
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.
Recipe and photos by For the Love of Cooking.net
References
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