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1. Preheat your oven to 190°C (375°F). In a large, deep oven-safe pan or baking dish set over medium heat, warm the olive oil. Add the shallots and cook for 3–4 minutes until softened and translucent, then add the garlic and dried dill and stir for another 1 minute until fragrant.
3 clove Garlic cloves, minced,
2 piece Shallots, finely diced,
2 tbsp Olive oil,
1 tsp Dried dill
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2. In a bowl or jug, whisk together the Greek yoghurt, whole milk, Dijon mustard, lemon zest, lemon juice, salt, and black pepper until smooth. This method — combining milk and yoghurt — prevents curdling during baking.
250 g Full-fat Greek yoghurt,
400 ml Whole milk,
1 piece Lemon, zested and juiced,
1 tbsp Dijon mustard,
1 tsp Salt,
0.5 tsp Black pepper
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3. Add the dry orzo to the pan with the softened shallots and garlic, stirring to coat the orzo in the aromatics. Pour in the warm stock and the yoghurt-milk mixture. Stir well to combine, then scatter in the baby spinach and fold it through — it will wilt as it bakes. Bring the liquid to a gentle simmer on the hob, about 2 minutes.
300 g Orzo pasta,
100 g Baby spinach,
500 ml Chicken or vegetable stock
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4. Nestle the salmon fillets on top of the orzo mixture, pressing them in slightly. Scatter the grated Parmesan evenly over the top. Transfer the dish to the preheated oven and bake uncovered for 22–25 minutes, until the orzo is tender, the sauce is thick and creamy, and the salmon is just cooked through and lightly golden.
4 piece Salmon fillets, skinless,
50 g Parmesan, finely grated
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5. Remove from the oven and let rest for 3–4 minutes — the sauce will thicken further as it settles. Scatter chilli flakes over the top if desired, and serve directly from the dish.
0.2 tsp Chilli flakes (optional garnish)
