Ingredients
Scale
- 4 salmon fillets (approximately 6 ounces each)
- 1.5 cups dry orzo pasta
- 3 cups halal chicken broth or vegetable broth
- 2 tablespoons olive oil, divided
- 1 large lemon (juiced and zested)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 cups fresh baby spinach, chopped
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Place the salmon fillets on the prepared baking sheet. Pat them dry with a paper towel.
- In a small bowl, mix 1 tablespoon of olive oil, half of the minced garlic, the lemon juice, dried oregano, salt, and pepper. Brush this mixture evenly over the salmon fillets.
- Bake the salmon for 12 to 15 minutes. The fish should be opaque and flake easily with a fork when done.
- While the salmon is baking, bring the chicken broth to a boil in a large saucepan.
- Add the orzo to the boiling broth. Reduce the heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes or until the liquid is mostly absorbed and the orzo is tender.
- Stir in the remaining tablespoon of olive oil, lemon zest, the rest of the garlic, and the fresh baby spinach. Continue stirring until the spinach has wilted.
- Remove the orzo from the heat and stir in the parmesan cheese. Season with extra salt and pepper if needed.
- Divide the orzo among four plates and top each with a baked salmon fillet. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes