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Salmon with Mediterranean Lentils & Orzo

This Mediterranean inspired dish is quick and easy to make. Add a tomato salad to round out this delicious meal!


    Lentils & Orzo

  • 1 Tbsp (15 mL) canola oil
  • 2-3 garlic cloves, minced
  • 1/2 cup (125 mL) sliced leeks, white & light green part
  • 1 red pepper, chopped
  • 3/4 cup (175 mL) dried green lentils
  • 1/2 cup (125 mL) orzo pasta (see tips)
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) turmeric
  • 4 cups (1 L) no salt added chicken or vegetable broth
  • 2-3 small preserved lemons, finely sliced, divided (see tips)
  • 1 cup (250 mL) marinated artichoke quarters, cut in half
  • 2 cups (500 mL) fresh spinach leaves
  • Salmon

  • 4 (300 g) boneless, salmon filets
  • 1 Tbsp (15 mL) canola oil
  • 2 tsp (10 mL) dried thyme leaves, or dried herb mixture
  • salt & pepper to taste


In a deep skillet or Dutch oven, heat canola oil over medium and sauté garlic, leeks and red pepper just until soft and fragrant.

Stir in dried lentils, orzo, cumin and turmeric. Add broth, and simmer for 15-20 minutes until lentils and orzo are “al dente”. If too soft, mixture will be mushy.

Stir in the lemons, artichokes and spinach and cook just until the spinach has wilted. Keep warm.

Rub salmon filets with canola oil, herbs, salt and pepper. Place on a hot grill or skillet and cook about 4 minutes per side, or until fish flakes easily, but not dry.

Divide lentil/orzo mixture evenly between 4 shallow bowls, top with salmon and thin slices of lemon to garnish, if desired.


  • Orzo pasta is also known as risoni. It is a form of short-cut pasta, shaped like a large grain of rice.
  • Preserved lemons are available in the international section of most grocery stores. If you can’t find them, substitute with the juice and zest of a medium lemon.

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