Ingredients
Scale
- 2 cups orzo pasta
- 1 lb salmon fillet, skinless
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the orzo cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Season the salmon fillet with salt and pepper. Place it in the skillet and cook for about 4-5 minutes on each side or until it flakes easily with a fork.
- Once the salmon is cooked, remove it from the skillet and let it rest for a couple of minutes. Flake it into large chunks.
- Add the cherry tomatoes and chopped spinach to the skillet. Sauté for about 3 minutes until the spinach wilts and the tomatoes soften.
- Return the flaked salmon to the skillet, then add the cooked orzo, lemon juice, and crumbled feta. Toss gently to combine all ingredients.
- Garnish with fresh parsley before serving. Enjoy your Mediterranean feast!
- Prep Time: 10
- Cook Time: 20