Ingredients:

  • 4 (6-oz / 170g) Salmon fillets, skin-on
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Cracked black pepper
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1.5 cups (300g) Dry orzo pasta
  • 3 cups (710ml) Low-sodium vegetable broth
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 2 cups (60g) Fresh baby spinach, packed
  • 1/2 cup (75g) Marinated artichoke hearts, chopped
  • 1 large Lemon, zested and juiced
  • 2 tbsp (8g) Fresh dill, chopped
  • 1 tbsp (4g) Fresh oregano, minced
  • 2 tbsp (30g) Low-fat Greek yogurt

Instructions:

  1. Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 4–5 minutes, flip and sear for 1 minute. Remove from pan and set aside.
  2. Reduce heat to medium. Add shallots and garlic to the skillet and sauté for 2 minutes. Add dry orzo and toast for 2–3 minutes until slightly golden and fragrant.
  3. Pour in broth and bring to a gentle boil. Reduce heat, cover, and simmer for 8–10 minutes until liquid is mostly absorbed. Stir in spinach, artichokes, lemon juice, and zest.
  4. Place salmon back on top of the orzo. Cover for 2 minutes to finish cooking the fish and wilt the greens. Stir in Greek yogurt for extra creaminess if desired and garnish with fresh dill and oregano.