AuthorMike EgrieCategoryDifficultyIntermediate
Lemon Dill Salmon and Orzo
Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 1 lb lemon-dill salmon fi llets
 12 oz tri-color peppers, coarsely chopped
 ¾ cup dry orzo
 1 cup chopped cucumber
 ¾ cup chopped Greek feta salad
 Lemon wedges for garnish (optional)
1

Preheat oven to 375°; line rimmed baking pan with parchment paper.
Place salmon on 1 side of prepared pan; place peppers on opposite
side and spray with cooking spray. Bake salmon and peppers
25 minutes or until internal temperature of salmon reaches 145°,
stirring peppers once.

2

Prepare orzo as label directs; drain and transfer to large bowl. Stir in
cucumber, feta salad, peppers and ¼ teaspoon each salt and black
pepper. Makes about 5 cups.

3

Serve salmon with orzo mixture garnished with lemons, if desired.

Ingredients

 1 lb lemon-dill salmon fi llets
 12 oz tri-color peppers, coarsely chopped
 ¾ cup dry orzo
 1 cup chopped cucumber
 ¾ cup chopped Greek feta salad
 Lemon wedges for garnish (optional)

Directions

1

Preheat oven to 375°; line rimmed baking pan with parchment paper.
Place salmon on 1 side of prepared pan; place peppers on opposite
side and spray with cooking spray. Bake salmon and peppers
25 minutes or until internal temperature of salmon reaches 145°,
stirring peppers once.

2

Prepare orzo as label directs; drain and transfer to large bowl. Stir in
cucumber, feta salad, peppers and ¼ teaspoon each salt and black
pepper. Makes about 5 cups.

3

Serve salmon with orzo mixture garnished with lemons, if desired.

Lemon-Dill Salmon and Orzo Salad
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