This Greek-inspired pasta salad comes together in no time with the help of creamy tzatziki, and it serves as the perfect side for simple dill-garlic salmon. A touch of olives and feta confirms that tonight's dinner is fit for Grecian gods!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Feta Cheese, crumbled(ContainsMilk/Lait)
Dill-Garlic Spice Blend
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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, 6-8 min.
Meanwhile, pat salmon dry with paper towels. Sprinkle over half the Dill-Garlic Blend, then season with salt and pepper. Arrange salmon on a lightly oiled, foil-lined baking sheet, skin-side down. Drizzle 2 tsp oil (dbl for 4 ppl) over top. Roast in the middle of the oven until salmon is cooked through, 7-10 min.**
Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop spinach. Add spinach, tomatoes, tzatziki and remaining Dill-Garlic Blend to a large bowl. Drain, then roughly chop olives.
When orzo is tender, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain orzo well. Add orzo and reserved pasta water to the large bowl with spinach-tzatziki mixture. Season with salt, then stir to combine.
Divide orzo salad between plates. Top with olives, then salmon. Sprinkle feta over top.