Salmon with Mediterranean Lentils & Orzo
This Mediterranean inspired lentil dish is quick and easy to make.
Servings 6 cups
Calories 524
Ingredients
Lentils & Orzo
- 1 Tbsp (15 mL) canola oil
- 2-3 cloves garlic, minced
- 1/2 cup (125 mL) sliced leeks, white & light green parts only
- 1 red bell pepper, chopped
- 3/4 cup (175 mL) dry green lentils, rinsed & drained
- 1/2 cup (125 mL) orzo pasta (see notes)
- 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 notes)
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving Size: 1.5cups (375 mL) | Calories: 524 | Total Fat: 18g | Saturated Fat: 2g | Carbohydrate: 53g | Fibre: 7g | Sugars: 4g | Protein: 39g | Cholesterol: 53mg | Sodium: 202mg | Potassium: 1391mg | Iron: 7mg