Meatless Friday: Baked Salmon with Lemon Orzo

Barb Szyszkiewicz shares a meatless recipe for a full meal with two sides cooked in the same pan! Download our printable recipe card.

Almost every time I cook salmon, I use Jeff Young's Baked Salmon recipe, shared here on Catholic Mom. You really can't go wrong with that approach, and it's easy to build different flavors on with seasonings and/or sauces. This recipe begins with that basic technique, and includes a side dish with pasta and spinach, so your meal is complete!

Baked Salmon with Lemon Orzo

Makes 4 servings

Ingredients

For the salmon:
1 1/2 lb. salmon fillet (all in one piece or 4 6-oz salmon portions)
1 TBSP olive oil
Seasoning: salt, pepper, fresh dill, and lemon zest to taste

For the orzo:
1/2 TBSP olive oil
1 onion, finely diced
1 cup orzo
2 1/2 cups vegetable broth (or chicken broth)
1 oz fresh lemon juice
Seasoning: pepper, thyme, fresh dill, and lemon zest to taste

To finish:
1/4 cup grated Parmesan cheese
4 cups baby spinach

Directions:

Preheat oven to 400. Spray baking pan with oil. Place salmon on pan, brush with olive oil, and top with seasoning. Bake 20 minutes (for thin portions, check after 15).

Sweat onion in olive oil in a large skilled. Add oil and stir to coat. Stir in broth, lemon juice, and seasonings. Cover and cook on low until liquid is almost absorbed.

Stir in spinach and Parmesan. Cover and steam until wilted. Stir before serving.