Baked Salmon with Parmesan Orzo

Tender baked salmon seasoned with garlic and herbs, served over creamy Parmesan and baby spinach orzo.

• Prep: 15 min
• Cook: 18 min
• Total: 33 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $5.80/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• bake
• savory
• rich
• comfort food

Ingredients

• 2 pound salmon fillet (cut into 6 portions)
• 2 tablespoon unsalted butter (melted)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 cup orzo pasta (uncooked)
• 3 cup low-sodium chicken broth
• 5 ounce baby spinach
• 0.75 cup Parmesan cheese (grated)

Instructions

1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Place salmon fillets skin-side down on the prepared baking sheet. Brush with melted unsalted butter and season evenly with garlic powder, dried Italian seasoning, 1/2 teaspoon of the kosher salt, and black pepper.
3. Bake salmon for 12 to 14 minutes until the flesh flakes easily with a fork and the internal temperature reaches 145 degrees F.
4. While salmon bakes, bring low-sodium chicken broth to a boil in a medium saucepan. Stir in dry orzo pasta and the remaining 1/2 teaspoon kosher salt. Cook over medium heat, stirring frequently, for 9 to 10 minutes until pasta is tender and liquid is absorbed.
5. Remove saucepan from heat and immediately fold in fresh baby spinach and grated Parmesan cheese until the greens are wilted and the pasta is creamy. Serve salmon fillets directly atop the warm orzo.

Notes

For the best texture when reheating leftover salmon, warm gently in a covered skillet over low heat.

Nutrition (per serving)

• Calories: 592
• Protein: 46.1 g
• Carbohydrates: 39.4 g
• Fat: 28.9 g
• Fiber: 5.2 g
• Sodium: 1120 mg
• Saturated Fat: 8.6 g
• Sugar: 0.9 g
• Cholesterol: 111 mg