Super Fast
Spanish-Style Salmon
Lemony Orzo with Olives and Spinach
Ingredients
- 2 lb wild-caught salmon fillets
- 1 Tbsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 pints organic grape tomatoes
Instructions
- Preheat oven to 350°F. Rub fish with paprika, salt, and pepper.
- Heat oil and butter in a large cast-iron or other ovenproof skillet over medium-high heat; add fish.
- Cook 3 to 4 minutes per side, basting fish with melted butter and oil; add tomatoes to skillet.
- Transfer skillet to oven; bake 5 to 7 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1½ cups whole wheat orzo
- 4 cups chopped organic baby spinach
- 1 lemon
- ½ cup halved pitted kalamata olives
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; add spinach while still warm, stirring to wilt.
- Grate zest from lemon to equal 1 Tbsp; squeeze juice to equal 3 Tbsp.
- Add lemon zest and juice, olives, oil, salt, and pepper to orzo.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
312
|
209
|
521
|
| Fat (g) | 18 | 6 | 24 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 32 | 6 | 38 |
| Carb (g) | 10 | 32 | 42 |
| Fiber (g) | 2 | 8 | 10 |
| Sodium (mg) | 282 | 412 | 694 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
