A bright, buttery salmon dinner that feels fresh, elegant, and effortless. Tender seared salmon is paired with cozy orzo cooked in chicken broth, then tossed in Steph’s Fresh Lemon Caper sauce with roasted cherry tomatoes and wilted spinach. Finish with extra warm sauce spooned over the top.
Cook Time: 25 Minutes | Serves: 4
INGREDIENTS
• 2 containers Steph’s Fresh Lemon Caper Sauce
• 1 package orzo
• 4 salmon fillets
• 1 pint cherry tomatoes, halved
• 2 cups fresh spinach
• Olive oil
• 4 cups Chicken broth
• Salt and Pepper to taste
DIRECTIONS
1. Roast the tomatoes: Preheat oven to 425°F. Place halved cherry tomatoes on a parchment-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until softened and slightly blistered.
2. Cook the orzo: Bring chicken broth to a boil and cook orzo according to package directions (using broth instead of water). Drain if needed and set aside.
3. Cook the salmon: Season salmon with salt and pepper. Heat a pan over medium-high heat with a little olive oil. Sear salmon until golden and cooked to your liking, flipping once.
4. Add the sauce: Once the orzo is cooked, stir in Steph’s Fresh Lemon Caper sauce over medium-low heat until creamy and warmed through.
5. Add tomatoes and spinach: Fold the roasted tomatoes into the orzo, then stir in spinach until just wilted.
6. Serve: Spoon lemon caper orzo into bowls and top with salmon. Warm any remaining sauce and pour over the salmon before serving.
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