NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry orzo

5 oz smoked salmon

0.5 cup plain Greek yogurt

1 cup baby spinach

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the orzo according to package instructions until al dente.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, garlic powder, sea salt, and black pepper until smooth.

• 3

  Drain the cooked orzo and return it to the warm pot, immediately stirring in the baby spinach so it wilts from the residual heat.

• 4

  Drizzle the olive oil over the orzo and spinach, tossing gently to coat the grains.

• 5

  Pour the lemon-dill yogurt sauce over the orzo mixture and stir until every grain is creamy and well-distributed.

• 6

  Flake the smoked salmon into bite-sized pieces and fold them gently into the pasta to avoid breaking them up too much.

• 7

  Transfer to a bowl and garnish with an extra sprig of dill before serving.