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Steph Grasso's Lemony Orzo

Steph Grasso
My fiancé is obsessed with this preparation, so we cook it on a regular basis. Sometimes weekly, which is good, since it’s recommended to consume fatty fish at least twice a week.
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Servings 4 people

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion diced
  • 1½ cups orzo
  • 3½ cups chicken broth (or preferred broth)
  • 4 filets salmon (6 ounces each)
  • ½ tsp kosher salt divided
  • 2½ cups lightly packed spinach chopped
  • 1½ cups frozen peas
  • 5 tbsp fresh dill minced and divided
  • ¼ cup lemon juice fresh (about 1 lemon)
  • ½ cup feta cheese crumbled
  • Freshly ground black pepper (optional)

Instructions
 

  • Preheat the oven to 450°F.
  • In a large pan, heat the olive oil over medium heat until hot. Add the onion and cook, stirring occasionally, until it begins to soften, 5 to 7 minutes. Add the orzo and cook, stirring occasionally, until it is lightly toasted, 2 to 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the orzo is tender and has absorbed most of the broth, about 10 minutes.
  • Meanwhile, line a sheet pan with aluminum foil extending it a few extra inches on both ends. Place the salmon (skin-side down if there is skin) on the foil and sprinkle with ¼ teaspoon of the salt. Pull up the ends of the foil and lightly crimp and close the foil over the fillets so they are covered but with some gaps for steam to escape. Bake until it is fully cooked (check the middle) and flakes easily, 12 to 14 minutes. Set aside.
  • Once the orzo is cooked, add the spinach, peas, ¼ cup of the dill, lemon juice, and the remaining ¼ teaspoon salt to the pan and stir well to combine. Cook, nudging everything around in the pan, until the spinach has wilted and the peas are cooked, 2 to 3 minutes.
  • Use a spoon or spatula to create small wells in the orzo for the salmon fillets. Place the fillets into the wells. Sprinkle the feta evenly over everything. Cover the pan for 1 to 2 minutes so the feta slightly melts and the salmon warms. Garnish with the remaining 1 tablespoon of dill, black pepper, if desired, and serve immediately.
  • Once cooled, store airtight in the refrigerator for up to 3 days. To reheat, warm in a pan over medium heat until heated through, or microwave.