Print

Fresh Greek Lemon Herb Baked Salmon Recipe with Easy Orzo Spinach Salad

Greek lemon herb baked salmon - featured image
Print Recipe

A quick and easy Mediterranean-inspired baked salmon infused with lemon and herbs, served alongside a refreshing orzo spinach salad tossed in a light vinaigrette.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on or off based on preference
  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • Optional: a pinch of crushed red pepper flakes
  • 1 cup orzo pasta (about 200 g)
  • 3 cups fresh baby spinach leaves, roughly chopped
  • 1 small cucumber, diced
  • ½ cup cherry tomatoes, halved (optional)
  • ¼ cup red onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Salt and black pepper, to taste
  • Optional: ¼ cup crumbled feta cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes if using.
  3. Pat salmon fillets dry with paper towels. Place skin-side down on the baking sheet and brush generously with the lemon herb marinade. Let sit for 10 minutes.
  4. Bring a medium saucepan of salted water to a boil. Add orzo and cook 8-10 minutes until al dente. Drain and rinse with cold water.
  5. In a large bowl, combine cooked orzo, chopped spinach, diced cucumber, cherry tomatoes, and red onion.
  6. In a small bowl, whisk olive oil, lemon juice, red wine vinegar, salt, and pepper. Pour over salad and toss gently. Sprinkle feta cheese on top if using.
  7. Bake salmon in the preheated oven for 12-15 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  8. Serve salmon hot with a generous helping of orzo spinach salad. Garnish with lemon wedges or fresh herbs if desired.

Notes

Do not overcook salmon to avoid dryness; use a meat thermometer if possible. Marinate salmon for at least 10 minutes but no longer than 1 hour. Rinse orzo under cold water after cooking to stop cooking and cool it for salad. Toss salad gently to avoid bruising spinach or tomatoes. For crispy salmon skin, broil for last 2 minutes watching closely. Orzo salad can be made ahead with dressing kept separate until serving.

Nutrition

Keywords: baked salmon, Greek salmon, lemon herb salmon, orzo salad, spinach salad, healthy dinner, Mediterranean recipe, quick salmon recipe

Find it online: https://elaraeats.com/fresh-greek-lemon-herb-baked-salmon-recipe-with-easy-orzo-spinach-salad/