Orzo salad with spinach, tomatoes and yogurt sauce is paired with spiced, grilled salmon for big flavours inspired by the sunny Mediterranean coast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Salmon Fillets, skin-on
(Contains Salmon)
56 g
Baby Spinach
170 g
Orzo
(Contains Wheat)
80 g
Tomato
1 tsp
Dill-Garlic Spice Blend
45 mL
Yogurt Sauce
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Lemon
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium-high heat. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.
Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop spinach. Juice half the lemon, then cut remaining lemon into wedges. Whisk together yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice in a small bowl. Set aside.Once orzo is tender, drain, then rinse with cold water until cool to touch, 1-2 min. Drain any excess water. Transfer orzo to a medium bowl. Stir in spinach, tomatoes and half the yogurt sauce dressing. Place in the fridge to cool.
Pat salmon dry with paper towels. Sprinkle with remaining Dill-Garlic Spice Blend, then season with salt and pepper.Add salmon to the grill, skin-side down. Close lid and grill, until salmon is cooked through, 6-7 min.** Transfer salmon to a plate, then cover to keep warm.
Add feta and 1/2 tbsp (1 tbsp) oil to the medium bowl with orzo. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.
Divide orzo salad between plates. Using a fork, gently remove and discard salmon skin, if desired. Top salad with salmon. Dollop remaining yogurt sauce dressing over salmon. Squeeze a lemon wedge over top, if desired.