1 lb lemon-dill salmon fi llets
12 oz tri-color peppers, coarsely chopped
¾ cup dry orzo
1 cup chopped cucumber
¾ cup chopped Greek feta salad
Lemon wedges for garnish (optional)
1
Preheat oven to 375°; line rimmed baking pan with parchment paper.
Place salmon on 1 side of prepared pan; place peppers on opposite
side and spray with cooking spray. Bake salmon and peppers
25 minutes or until internal temperature of salmon reaches 145°,
stirring peppers once.
2
Prepare orzo as label directs; drain and transfer to large bowl. Stir in
cucumber, feta salad, peppers and ¼ teaspoon each salt and black
pepper. Makes about 5 cups.
3
Serve salmon with orzo mixture garnished with lemons, if desired.
Ingredients
1 lb lemon-dill salmon fi llets
12 oz tri-color peppers, coarsely chopped
¾ cup dry orzo
1 cup chopped cucumber
¾ cup chopped Greek feta salad
Lemon wedges for garnish (optional)