Lemony, Sun-Dried Tomato, Salmon Orzo

Orzo in a lemony olive oil sauce, mixed with sun-dried tomatoes, feta, and salmon.

Lemony, Sun-Dried Tomato, Salmon Orzo

This is about as easy and basic of a fancified camp recipe as they come. You know what orzo is? It's a little seed shaped pasta. Makes sense, because you'll find it in the pasta aisle. Though, the second you say "we're having pasta", you loose cred. Instead say, "we're having orzo tonight, bitches", and you light up a room (or the dusty old corner of desert that you're parked in).

"We're having orzo tonight, bitches"

More power to you if you make this with a fresh filet of salmon but I'm coming at you with a canned salmon. Smoked canned salmon at that. Though, you can use canned unsmoked, not canned and smoked - hey, you can even do it with a can of tuna, we're not picky.

I think feta is the way to go, though feel free to shake things up with different cheeses and some fresh parsley on top if you got it.

Other than that, if the night is young, hot, and in need of a good meal, look no further than a big bowl of lemony, sun-dried tomato, salmon orzo.

Lemony, Sun-Dried Tomato, Salmon Orzo

Serves: 2

Cook Time: 30 minutes

Ingredients

• 1 lemon

• olive oil

• 1 cup orzo

• 2 1/2 cups of broth (veggie/chicken/bouillon)

• 1 teaspoon dill

• 1 clove garlic, smashed with the flat of your knife

• 1/3 sun dried tomatoes

• 1/3 cup feta

• 1 cup baby spinach

• 1 (or 2) can(s) of salmon, drained

• Nutritional yeast, for topping

• Red pepper flakes

• Salt/pepper

Directions

1. Heat 2 Tbsp olive oil in a cast iron over medium heat.

2. Smash your garlic clove with the flat of the knife and add it to the pan with your orzo. Stir to coast your orzo with the olive oil and toast for 2 minutes, stirring occasionally.

3. With a vegetable peeler or knife, peel off a strip of the lemon zest and add to your orzo pan. Add in the broth, dill, and the juice of half of the lemon. If your broth is low sodium, add a sprinkle of salt. Bring to a boil, then reduce to simmer for about 15 minutes, uncovered.

4. Once orzo is al dente, remove from heat and add a drizzle of more olive oil, the sun dried tomatoes, spinach, feta, and salmon. Stir and let rest for 5 minutes.

5. Top with a sprinkle of nutritional yeast and stir. Taste, adding as much fresh lemon juice from the remaining half of the lemon as you'd like, and add more salt if needed. Dish out and serve, topped with red pepper flakes and little cracked black pepper.
   

And there you have it folks.