Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon lemon zest
  • 2 teaspoons dried oregano
  • 1 tablespoon olive oil (divided)
  • 16 ounces salmon filets (4 filets)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1/2 cup whole-wheat orzo
  • 1 cup cherry tomatoes (halved)
  • 2 cups baby spinach (roughly chopped)
  • 1/4 cup feta cheese crumbles

Instruction

  • Preheat oven to 375 degrees and spray a baking sheet with non-stick spray.
  • In a small mixing bowl, combine lemon zest, dried oregano and olive oil.
  • Place salmon portions on the prepared baking and brush olive oil lemon mixture on each.
  • Season salmon with salt and pepper.
  • Cook salmon for 15-20 minutes or until firm and flaky.
  • While salmon is cooking, bring vegetable broth to a boil. Stir in the orzo and reduce to a simmer. Cover and cook for about 10 minutes or until tender.
  • Spray a medium-sized skillet with non-stick spray and heat on medium heat. Once the pan is hot, add the tomatoes and spinach. Saute for 5 to 10 minutes or until spinach is wilted. Remove for the heat and stir in the orzo.
  • Place the cooked orzo and vegetables on a serving plate and the salmon over top. Sprinkle with feta cheese.