Roast Salmon with Feta, Olives, Tomatoes, and Orzo

Roast Salmon with Feta, Olives, Tomatoes, and Orzo 

Make the orzo: 

  • 2 Tbsp olive oil, divided

  • 2 cloves minced garlic

  • 2 1/2 cups chicken stock or water

  • Pinch of kosher salt 

  • 1 tsp lemon zest,

  • 1/2 cup dry orzo pasta


For the salmon: 

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • ½ teaspoon dried oregano

  • ½ teaspoon red pepper flakes (optional) 

  • 1/4 cup olive oil, divided

  • 1 cup tomatoes, cut in half if large 

  • 8 oz. feta cut into 1” blocks 

  • 1/4 cup black olives 

To make the orzo warm the olive oil in a small pot over medium heat. Add the garlic and saute for 30 seconds.

Add the stock (or water ) and bring to a boil. Add the orzo and lemon zest and reduce the heat then cook for about 10 minutes or until all of the liquid is absorbed and the orzo is cooked through. Fluff and set aside.

To make the salmon preheat oven to 450°F.

In a small bowl mix together the cumin, paprika, oregano, red pepper flakes, a large pinch of salt and 2 tablespons olive oil. Lay the salmon on a baking sheet and brush the spice mixture on top of the salmon.

In a small oven proof dish add the feta, tomatoes, and olives. Toss with remaining oil.

Bake both the salmon and the feta mixture for 12 minutes or until the salmon is cooked through and the tomatoes are soft.

Serve the dish with a scoop of orzo topped with a filet of salmon, and a large drizzle of the tomato feta mixture.



Amanda FredericksonComment