Tender salmon and juicy prawns nestled in garlicky, lemony orzo with wilted spinach and fresh dill — all cooked low and slow for a deeply flavored, fuss-free Mediterranean one-pot.
ABy Annebala
Servings
4
3 piece Frozen salmon fillets
300 g Raw prawns, peeled and deveined
1.5 cup Orzo
4 cup Baby spinach
3.5 cup Chicken or vegetable stock
4 clove Garlic cloves, thinly sliced
2 piece Lemon
3 tbsp Extra virgin olive oil
1 tsp Dried oregano
0.5 tsp Red chilli flakes
2 tbsp Capers, drained
0.25 cup Fresh dill
Salt
Black pepper
Calories
576 kcal
Protein
37g
Carbs
49g
Fat
27g
Fiber
4g
Sugar
5g
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Slow Cooker Base
1. Zest one lemon and cut it into thin rounds. Add the stock, olive oil, sliced garlic, capers, lemon zest, lemon rounds, dried oregano, and chilli flakes to the slow cooker insert. Season well with salt and pepper and stir to combine.
3.5 cup Chicken or vegetable stock,
4 clove Garlic cloves, thinly sliced,
2 piece Lemon,
3 tbsp Extra virgin olive oil,
1 tsp Dried oregano,
0.5 tsp Red chilli flakes,
2 tbsp Capers, drained,
Salt,
Black pepper
2. Place the frozen salmon fillets in a single layer on top of the liquid — they will slowly poach and break into large flakes as they cook. Put the lid on and cook on LOW for 2.5 hours, or until the salmon is just cooked through and flakes easily when pressed.
3 piece Frozen salmon fillets
Adding Orzo & Prawns
3. Once the salmon is cooked, use a fork to gently break it into large chunks. Stir in the orzo, ensuring it is submerged in the cooking liquid. Add a splash more stock or hot water if needed to just cover the orzo. Place the lid back on and cook on HIGH for 20–25 minutes, stirring once halfway through, until the orzo is just tender and has absorbed most of the liquid.
1.5 cup Orzo
4. Scatter the raw prawns evenly over the orzo. Replace the lid and cook on HIGH for a further 8–10 minutes, until the prawns are pink and just cooked through — do not overcook them. Stir in the baby spinach and let it wilt in the residual heat for 2–3 minutes with the lid on.
300 g Raw prawns, peeled and deveined,
4 cup Baby spinach
Finish & Serve
5. Squeeze the juice of the remaining lemon over the dish and scatter generously with fresh dill. Taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon. Serve straight from the slow cooker insert.
2 piece Lemon,
0.2 cup Fresh dill
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