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1. Preheat your oven to 190°C (375°F). Finely dice the shallots and mince the garlic. Zest the lemon and set aside, then cut it in half for juicing later. Pick and roughly chop the dill and parsley.
4 clove Garlic,
2 piece Shallots,
1 piece Lemon,
0.2 cup Fresh dill,
0.2 cup Fresh flat-leaf parsley
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2. In a large oven-safe skillet or shallow braising dish (about 28–30cm), heat the olive oil and butter over medium heat. Add the shallots and cook for 3–4 minutes until softened. Add the garlic, dried oregano, and chilli flakes and cook for 1 minute more until fragrant.
4 clove Garlic,
2 piece Shallots,
2 tbsp Extra virgin olive oil,
1 tbsp Unsalted butter,
0.5 tsp Dried oregano,
0.2 tsp Chilli flakes
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3. Add the dry orzo to the pan and stir to coat in the oil for about 1 minute, toasting it lightly. Pour in the stock and milk, stir well, and bring to a gentle simmer. Season with half the salt and pepper. Cook uncovered on the stovetop for 6–7 minutes, stirring frequently, until the orzo has absorbed most of the liquid and is about 80% cooked through — it will finish in the oven.
1.5 cup Orzo pasta,
1.5 cup Whole milk,
1.5 cup Chicken or vegetable stock,
0.5 tsp Salt,
0.2 tsp Black pepper
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4. In a small bowl, whisk together the Greek yoghurt, cornstarch, Dijon mustard, lemon zest, and a squeeze of lemon juice (about 1 tbsp). Whisk until completely smooth — the cornstarch stabilises the yoghurt so it won't split in the oven. Season lightly with salt and pepper.
0.8 cup Full-fat Greek yoghurt,
1 tbsp Dijon mustard,
0.5 piece Lemon,
1 tbsp Cornstarch,
0.5 tsp Salt,
0.2 tsp Black pepper
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5. Remove the pan from the heat. Stir the baby spinach through the orzo until just wilted. Fold in the yoghurt mixture, half the dill and parsley, and half the Parmesan. Taste and adjust seasoning.
2 cup Baby spinach,
0.2 cup Parmesan cheese, finely grated,
0.1 cup Fresh dill,
0.1 cup Fresh flat-leaf parsley
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6. Pat the salmon fillets dry and season both sides with the remaining salt and pepper. Nestle the salmon pieces skin-side down into the orzo, pressing them in slightly. Scatter the remaining Parmesan over the top of the orzo and salmon.
4 piece Salmon fillets,
0.2 cup Parmesan cheese, finely grated,
0.5 tsp Salt,
0.2 tsp Black pepper
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7. Transfer the pan to the oven and bake uncovered at 190°C (375°F) for 18–22 minutes, until the salmon is just cooked through, the top is lightly golden, and the orzo has set into a creamy gratin. If you want a deeper golden top, switch to grill/broil for the final 2–3 minutes.
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8. Remove from the oven and rest for 5 minutes. Squeeze remaining lemon juice over the dish, scatter the reserved fresh dill and parsley on top, and serve directly from the pan.
0.5 piece Lemon,
0.1 cup Fresh dill,
0.1 cup Fresh flat-leaf parsley
