Greek Orzo with Salmon, Feta, and Spinach Recipe
15min
20min
2
Main Course
Greek
This Greek-inspired recipe is the perfect mash-up of spanakopita (spinach pie) and pasta salad. Sautéed ground salmon burger is tossed with orzo, spinach, feta, olives, tomatoes, and dill for a delicious and nutritious all-in-one meal. It works equally well with flaked leftover salmon, chopped salmon fillet, or even halibut burger.
Ingredients
- Salt
- ½ cup orzo pasta
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- ¼ cup chopped yellow onion
- 8 ounces salmon burger
- Freshly ground black pepper
- One (10-ounce) package frozen spinach, thawed and squeezed dry
- 2 tablespoons freshly squeezed lemon juice
- ½ cup crumbled feta cheese
- ½ cup halved cherry tomatoes
- ¼ cup pitted kalamata olives
- 2 tablespoons chopped fresh dill
Directions
Cook the Orzo
Bring a small saucepan of salted water to a boil. Add the orzo and cook until al dente, 10 to 12 minutes. Drain well.
Cook the Fish and Combine
In a medium nonstick or cast-iron skillet, heat the oil over medium-high heat until shimmering. Add the onion and cook, stirring, until softened and lightly browned, about 5 minutes. Add the salmon burger and season with salt and pepper. Cook, breaking it into bite-sized pieces with a wooden spoon, until cooked through, 3 to 4 minutes.
Add the spinach and cook, stirring, until heated through, about 2 minutes. Add the reserved orzo and cook, stirring, until evenly combined. Season with salt and pepper and remove from the heat.
Finish and Serve
Stir in the lemon juice, feta, tomatoes, olives, and dill. Divide between shallow bowls, drizzle with olive oil, and serve.
Pro tips
Pair it Up
Take a trip to the Greek isles and serve a crisp and bright white like assyrtiko. Sauvignon blanc from New Zealand or California would pair nicely too.
Change It Up
This dish is equally delicious served cold or at room temperature, making leftovers an ideal lunch.
Lighten It Up
Spinach is a great source of vitamins A and C, calcium, and iron, among other nutrients, making it a delicious super-food. Paired with heart-healthy olive oil and salmon, this dish is total-nutrition on a plate.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
