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1. Preheat your oven to 200°C (390°F). Finely dice the onion and mince the garlic. Zest both lemons, then juice them — keep the zest and juice separate. Pat the salmon fillets dry with paper towel and season all over with salt and pepper.
4 piece Salmon fillets,
4 clove Garlic cloves,
1 piece Brown onion,
2 piece Lemon,
1 tsp Salt,
0.5 tsp Black pepper
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2. In a small bowl, whisk the Greek yoghurt together with the cornstarch until smooth. This stabilises the yoghurt so it won't split in the oven. Set aside.
0.8 cup Greek yoghurt,
1 tbsp Cornstarch
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3. Heat olive oil in a large oven-safe skillet or shallow casserole dish over medium heat. Add the onion and cook for 4–5 minutes until softened and translucent. Add the garlic and dried oregano and cook for another 1 minute until fragrant.
4 clove Garlic cloves,
1 piece Brown onion,
2 tbsp Olive oil,
1 tsp Dried oregano
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4. Add the orzo to the pan and stir to coat in the oil for 1 minute. Pour in the chicken stock and milk, then add the lemon zest, Dijon mustard, and a good pinch of salt and pepper. Stir well and bring to a gentle simmer over medium heat, about 3–4 minutes.
1.5 cup Orzo pasta,
1.5 cup Whole milk,
2 cup Chicken stock,
2 piece Lemon,
1 tsp Dijon mustard,
1 tsp Salt,
0.5 tsp Black pepper
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5. Remove the pan from the heat and stir in the yoghurt-cornstarch mixture, lemon juice, and half the Parmesan. Stir in the baby spinach — it will wilt as the dish bakes.
0.8 cup Greek yoghurt,
2 piece Lemon,
2 cup Baby spinach,
0.2 cup Parmesan cheese,
1 tbsp Cornstarch
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6. Nestle the seasoned salmon fillets on top of the orzo mixture, pressing them down gently so they are half-submerged in the sauce. Scatter the remaining Parmesan over the top.
4 piece Salmon fillets,
0.2 cup Parmesan cheese
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7. Transfer to the oven and bake uncovered for 20–22 minutes, until the salmon is just cooked through and flakes easily, and the orzo is tender and the sauce is bubbling at the edges. If you want a little more colour on top, switch to the grill/broiler for the last 2 minutes.
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8. Remove from the oven and rest for 3–4 minutes. Scatter fresh dill generously over the dish and serve straight from the pan.
0.2 cup Fresh dill
