You Have It Made: Delicious, Healthy, Do-Ahead Meals

Herbed Salmon and Orzo Casserole with Feta from You Have It Made

Makes 6 servings

I hate to play favorites with my recipes because each one genuinely comes from my heart, but I have a special soft spot for this dish. It is a one skillet meal that is both light and filling, with fresh chunks of salmon, spinach, and tomatoes, all cooked along with the orzo they are nestled in. It’s lemony and herbaceous and made dreamy topped with a salty sprinkle of feta that melts in the oven. I know that, like I did, once you try it you will put it into regular rotation.

Directions

Heat the oil in a large, deep ovenproof skillet over medium heat, add the scallions, and cook, stirring, until they are softened, 2 minutes. Add the orzo and cook, stirring, for 2 minutes more. Add the stock and bring to a boil, then reduce the heat to medium-low, cover, and simmer until the orzo is about halfway cooked, 5 minutes.

Stir in the tomatoes, spinach, parsley, dill, lemon juice, salt, and pepper and cook until the spinach is wilted, 1 to 2 minutes. Gently stir in the fish, cover, and cook, stirring once or twice, until the fish is cooked on the outside but still a bit translucent inside, 4 to 5 minutes. The mixture may be refrigerated or frozen at this stage.

To continue, preheat the oven to 450°F. Sprinkle the feta over the top of the skillet, then place in the oven until the feta is lightly browned and melted, 8 to 10 minutes.

To refrigerate and serve:

Transfer the mixture to one 9 × 13-inch, two 8-inch square, or 6 individual oven- and microwave-safe baking dishes. Sprinkle the feta on top, then cover tightly and refrigerate for up to 2 days. When ready to serve, allow to sit at room temperature while the oven preheats to 375°F. Bake, covered with foil, for 20 minutes, then uncover and bake 10 to 15 minutes more.

Alternatively, to heat a single serving in the microwave, uncover, then re-cover with a splatter guard, and microwave on high for 60 to 90 seconds.

To freeze and serve:

Transfer the mixture to one 9 × 13-inch, two 8-inch square, or 6 individual freezer, oven- and microwave-safe baking dishes and chill in the refrigerator, uncovered, for 30 minutes. Then sprinkle the feta on top, cover with an airtight lid or with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator for 18 to 24 hours then heat according to the 'to refrigerate' directions. Or, to thaw quickly, uncover, then re-cover with just foil and place in a cold oven set for 375°F. Once the oven reaches temperature, continue to cook for 35 minutes, then remove the foil and cook for 15 to 20 minutes more, until heated through. Alternatively, to microwave a single serving, uncover, then re-cover with a splatter guard and microwave on the defrost setting for about 7 minutes, and then on high for 1 minute.

Ingredients