4 servings

Ingredients

• 1 tablespoon lemon zest
• 2 teaspoons dried oregano
• 1 tablespoon olive oil, divided
• 4 (4 ounces) salmon filets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• 1/2 cup whole wheat orzo
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach, roughly chopped
• 1/4 cup feta cheese crumbles

Instructions

1. Preheat oven to 375 degrees and spray a baking sheet with non-stick spray.
2. In a small mixing bowl, combine lemon zest, dried oregano and olive oil.
3. Place salmon portions on the prepared baking and brush olive oil lemon mixture on each.
4. Season salmon with salt and pepper.
5. Cook salmon for 15-20 minutes or until firm and flaky.
6. While salmon is cooking, bring vegetable broth to a boil. Stir in the orzo and reduce to a simmer. Cover and cook for about 10 minutes or until tender.
7. Spray a medium sized skillet with non-stick spray and heat on medium heat. Once the pan is hott, add the tomatoes and spinach. Saute for 5 to 10 minutes or until spinach is wilted. Remove for the heat and stir in the orzo.
8. Place the cooked orzo and vegetables on a serving plate and the salmon over top. Sprinkle with feta cheese.

Yield: 4 Servings | Serving Size: 1 salmon filet and about 1/2 cup orzo | Calories: 347 | Total Fat: 21 | Saturated Fat: 5 g Carbohydrates: 13 g | Fiber: 1 g | Sugar: 2g | Protein: 27 g | Cholesterol: 71 mg | Sodium: 733 mg

SmartPoints (Freestyle): 3