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ingredients
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1 little lemon
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1 pint cherry tomatoes
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2 medium leeks, light green and white parts only, thinly sliced (about 1 1/4 cups)
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2 cloves garlic, minced
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6 tablespoonfuls extra virgin olive oil, divided
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2 tablespoonfuls capers, rinsed, divided
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4 cups low-sodium vegetable broth
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2 cups whole grain orzo
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2 teaspoonfuls salt, divided
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1½ pound skinless salmon fillet, cut into large pieces
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces (3 cups)
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½ teaspoonful ground pepper
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2 tablespoonfuls chopped fresh dill plus 1/4 cup, divided
Directions
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Preheat oven to 425°F. Cut lemon in half crosswise. Thinly slice 1 lemon half; remove and discard seeds and lemon end. Juice the remaining lemon half to yield 1 tablespoon juice; set aside. Place lemon wedges, tomatoes, leeks, garlic, 2 tablespoons oil, and 1 tablespoon capers in a 9-by-13-inch baking dish; roll to combine.
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Bake, uncovered, until the tomatoes have begun to burst and the lemon is soft, 15 to 18 minutes. Remove from oven; Carefully stir in the broth, orzo and 1 teaspoon of salt. Cover with foil. Bake until most of the liquid is absorbed and the orzo is al dente, 20 to 26 minutes.
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Meanwhile, season salmon and asparagus with pepper and the remaining 1 teaspoon salt; drizzle with 2 tbsp oil.
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When the orzo is al dente, remove the baking dish from the oven; stir in the asparagus and 2 tablespoons of dill. Place the salmon in the orzo mixture. Bake, uncovered, until salmon is cooked through and flakes easily when tested with a fork, about 10 minutes.
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Meanwhile, combine the reserved 1 tablespoon lemon juice and the remaining 2 tablespoons oil, 1 tablespoon capers, and 1/4 cup dill in a small bowl. Serve the sauce alongside the pan.
Originally published: EatingWell.com, August 2023
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Nutrition facts (per portion)
| 391 | Calories |
| 16 g | Fat |
| 37 g | Carbohydrates |
| 25 g | Protein |
| Nutrition facts | |
|---|---|
|
Portions per recipe 8 |
|
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Serving size 1 1/4 cups pot & 1 tbsp. sauce |
|
|
Calories 391 |
|
| % Daily value * | |
|
Total carbohydrate 37 g |
13% |
|
Dietary fiber 9 g |
32% |
|
Total sugar 3g |
|
|
Protein 25 g |
50% |
|
Total fat 16 g |
21% |
|
Saturated Fat 2g |
10% |
|
Cholesterol 45 mg |
15% |
|
Vitamin A 972IU |
19% |
|
Vitamin C 15 mg |
17% |
|
D vitamin 375 IU |
94% |
|
Vitamin E 3 mg |
18% |
|
Folate 39 mcg |
10% |
|
Vitamin K 29 mcg |
24% |
|
Sodium 717 mg |
31% |
|
Calcium 46 mg |
4% |
|
Iron 2 mg |
11% |
|
Magnesium 40 mg |
10% |
|
Potassium 487 mg |
10% |
|
Zinc 1 mg |
9% |
|
Vitamin B12 5 mcg |
208% |
|
Omega 3 1g |
|
Nutritional information is calculated by a registered dietitian using an ingredient database, but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of these total recommended amounts. According to the Food and Drug Administration (FDA), the daily value is based on a standard diet of 2,000 calories. Depending on your caloric needs or if you have a health condition, you may need more or less of certain nutrients. (For example, people following a heart-healthy diet are recommended to consume less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not available for this nutrient at this time. If you follow a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutritional needs.
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