Ingredients
Method
Preparation
- 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, lemon juice, dried oregano, salt, and pepper. Brush this mixture evenly over the salmon fillets.
Cooking Salmon
- Bake the salmon for 12 to 15 minutes, or until opaque and easily flaked with a fork.
Cooking Orzo
- While the salmon is baking, bring the chicken broth to a boil in a large saucepan.
- Add the orzo to the boiling broth. Reduce 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 fresh baby spinach. Continue stirring until the spinach has wilted.
- Remove the orzo from heat and stir in parmesan cheese. Season with extra salt and pepper if needed.
Serving
- Divide the orzo among four plates and top each with a baked salmon fillet. Garnish with fresh parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain moisture. For long-term storage, freeze the cooked salmon and orzo separately.
