Salmon & Orzo

 

I've been into one pan / one pot meals lately and this is one that everyone really enjoys.  The last time I made it, the girls were looking for more and I should have added an extra salmon filet.

The key here is to make sure that you season the orzo part well so that it's not bland.

Also, keep an eye on it as it cooks . . . once, the orzo cooked really fast and once it cooked really slowly - I think it depends on the brand of orzo you're using.

Salmon & Orzo

(serves 4-6)

4 salmon filets, skin removed

3 T chopped fresh parsley

3 T melted butter

3 T olive oil

3/4 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp red pepper flakes

2 tsp minced garlic

1 lemon, juiced

1 bundle asparagus, chopped

1 cup peas

1 lb orzo, uncooked

3.5 cups vegetable or chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

1 lemon, sliced thin

Preheat oven to 400 degrees.  In a 9x13 baking pan, add the oil, melted butter, lemon juice, parsley, salt, pepper, red pepper, garlic and lemon juice.  Use a fork to mix it all together.

Dip salmon filets in marinade, coat, and set aside.

To the same pan, add asparagus, orzo, and broth.  Cover with foil and cook in oven for 20 minutes.  At this point, the broth should be absorbed and the orzo should be al dente.  If there is a lot of liquid, cook it longer.

Remove from oven, add grated parmesan cheese, peas, and spinach and mix together until spinach wilts.  Place the salmon filets into the baking dish nestled in the orzo.  Top with lemon slices and cook uncovered for 15-20 minutes depending on how done you like your salmon.