Feeds 2. Can easily be doubled to feed 4.

  • 2 salmon filets
  • 1/2 lb orzo (uncooked)
  • 1.5 cups chicken/veggie broth
  • 1/2 bunch asparagus
  • 1/2 cup peas
  • 1 cups fresh spinach
  • 1.5 Tbsp parsley (chopped)
  • 1/2 lemon (juiced)
  • 1.5 Tbsp butter (melted)
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 cup grated Parmigiano Reggiano
  • 4 thin lemon slices


Preheat oven to 400F.

Find a ~2 qt baking dish. Add oil, butter, lemon juice, parsley, salt, pepper, garlic powder, and lemon juice. Use a fork to mix ingredients and for a marinade.

Dip salmon fillets in marinade to coat, set aside.

To the baking dish marinade add peas, asparagus, orzo and chicken broth

Cover dish with lid or aluminum foil and bake in oven for 20 min.

Remove dish from oven, add grated parm and spinach and mix together.

Place salmon filets atop the mixture in the baking dish, nestling gently into the orzo. Top with lemon slices and cook uncovered for 15-20 min until salmon is suitably done and liquid is mostly absorbed.