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Ingredients
0 servings
2 tablespoonsolive oil
2scallions
large, white and green parts, chopped
1 ½ cupwhole grain orzo pasta
2 cupsfish broth
or water
1 pintcherry tomatoes
halved
2 cupsfresh spinach leaves
lightly packed, chopped
¼ cupfresh flat-leaf parsley
finely chopped
2 tablespoonsdill
chopped
2 tablespoonsfresh lemon juice
½ teaspoonsalt
¼ teaspoonblack pepper
freshly ground
2 poundsskinless salmon fillet
cut into 1 inch chunks
1 cupfeta cheese
crumbled
Instructions
Step 1
Heat the oil in a large deep oven-proof skillet over a medium heat, add the scallions and cook until they are softened, 2 minutes. Add the orzo and cook, stirring, for 2 minutes more. Add the broth and bring to a boil, then reduce the heat to medium-low, cover and simmer until the orzo until it is about half-way cooked, 5 minutes.
Step 2
Stir in the tomatoes, spinach, parsley, dill, lemon juice, salt and pepper and cook until the spinach is wilted, 1-2 minutes. Gently stir in the fish, cover and cook, stirring once or twice, until the fish is cooked on the outside but still a bit translucent inside, 4-5 minutes. To refrigerate or freeze, let the mixture cool for 30 minutes at room temperature at this stage.
Step 3
To serve now, preheat the oven to 450 degrees. Sprinkle the feta over the top of the skillet then place in the oven until the feta is lightly browned and melted, 8-10 minutes.
Step 4
Makes 6 servings
Step 5
Serving size about 1 ½ cups
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Notes
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Delicious
Easy
Fresh
Go-to
Makes leftovers
