Ingredients
- 1 cup orzo pasta
- 2 salmon fillets, skin-on (about 6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach
- 1/2 teaspoon red pepper flakes (optional)
Feel free to swap out the orzo for any small pasta you have on hand, and if you’re not a fan of spinach, arugula works wonderfully too.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook the orzo according to package instructions, then drain and set aside.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, and half of the lemon zest. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- In a large skillet over medium heat, add a touch of olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Add the cherry tomatoes to the skillet, cooking until they begin to soften, about 3-4 minutes.
- Stir in the cooked orzo, spinach, and remaining lemon zest. Cook until the spinach wilts, about 2 minutes.
- Turn off the heat and mix in the lemon juice, parsley, and Parmesan cheese. Season with additional salt and pepper, if needed.
- Serve the orzo mixture in bowls, topped with the baked salmon. Sprinkle with red pepper flakes if desired for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International