Zoë’s Kitchen Salmon with Orzo and Spinach

Swap out your white rice with fresh orzo. Pair this classic side with salmon, chicken, or another lean protein.
Contributor

Photo courtesy of Zoë’s Kitchen. 

Swap out your white rice with fresh orzo. Pair this classic side with salmon, chicken, or another lean protein.

4
Servings
240
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 cloves garlic, pressed
  • 2 lemons juiced and zested
  • 4 Tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 1/2 lbs salmon fillet
  • 2 Tablespoons fresh mint, finely chopped
  • 6 Cups fresh spinach, packed
  • 1/2 Cup Kalamata olives
  • 1 pint Zoë’s Orzo “Tabouli”

Directions

Heat oven to 350 degrees F.

In a small bowl, combine garlic, lemon juice and zest, olive oil, salt, and pepper. Whisk vigorously. Pour half of the mixture over the salmon and place it in the oven to roast for about 15 to 22 minutes. Dust with mint when it comes out of the oven.

In a separate bowl, toss spinach and olives with remaining dressing until well-coated. Add Zoë’s Orzo “Tabouli” and mix gently.

Serve spinach salad as the base for salmon fillets. 

Nutritional Facts

Total Fat
21g
30%
Sugar
1g
1%
Saturated Fat
14g
58%
Carbohydrate, by difference
9g
7%
Protein
10g
22%
Vitamin A, RAE
817µg
100%
Vitamin C, total ascorbic acid
55mg
73%
Vitamin K (phylloquinone)
1276µg
100%
Calcium, Ca
557mg
56%
Choline, total
39mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
210µg
53%
Iron, Fe
10mg
56%
Magnesium, Mg
200mg
63%
Manganese, Mn
4mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
173mg
25%
Selenium, Se
1µg
2%
Sodium, Na
401mg
27%
Water
302g
11%
Zinc, Zn
3mg
38%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.