A Greek Dinner Ready in Under 1 Hour! Spanakorizo***

Spanakorizo (Spinach & Rice Pilaf) is a classic Greek dish that is comforting and healthy. It pairs so well with roasted salmon and served with a side of asparagus. I like to serve this topped with ladolemono (a lemony olive oil vinaigrette) dressing and some feta and olives. This is a complete meal and it is ready in under an hour. Follow my easy instructions and make some for your family tonight.

Printable recipe: https://www.dimitrasdishes.com/a-greek-dinner-ready-in-1-hour-spanakorizo-salmon/
Ingredients
For the Spanakorizo:

2 pounds of spinach leaves, roughly chopped
1 onion, finely chopped
6 garlic cloves, sliced
1/4-1/2 cup of olive oil
1 teaspoon dried dill
1 cup basmati rice
1 and 1/2 cups of water
1 and 1/4 teaspoons of salt or to taste
freshly cracked black pepper, to taste1-2 lemons cut into wedges
feta for serving
kalamata olives for serving
For the Salmon

12 ounce salmon fillet cut into 4 portions
salt and black pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
2 tablespoons of butter
For the Asparagus

2 bunches asparagus, ends trimmed
2 tablespoons olive oil
salt to taste
black pepper, to taste
For the Ladolemono Dressing

1/4 cup good quality Olive oil
2-3 tablespoons fresh lemon juice
1 garlic clove, grated
1 heaping teaspoon dried oregano
pinch of salt
Instructions
Make the Spanakorizo:

Rinse the rice with cool water until the water runs clear. Soak the rice in a bowl with cool water for 15 minutes.

Add the onion, olive oil, and garlic to a pot and cook over medium heat for 8-10 minutes or until soft and golden. Season with a pinch of salt. Add the spinach leaves in a few batches until they are wilted. Add the dried dill.

Drain the rice and add it to the pot along with the salt and pepper, and 1 and 1/4 cups of water. Mix it all together and bring the mixture to a boil. Cover the pot and reduce to a simmer for 15 minutes. Fluff and serve with lemon wedges, feta, and olives.

Preheat the oven to 450 °F, 230 °C.

Make the Salmon & Asparagus:

Place the salmon in a baking pan and season both sides with salt, pepper, cumin powder, and garlic powder. Top with slices of butter and roast for 15-20 minutes.

Place the asparagus in a different pan or alongside the salmon. Drizzle some olive oil on top and season with salt and pepper. Toss to coat and roast for 15-20 minutes. Drizzle some ladolemono over the salmon and asparagus and serve.

Make the Ladolemono Dressing:

Combine all of the ladolemono ingredients in a small bowl or jar and whisk together. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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Видео A Greek Dinner Ready in Under 1 Hour! Spanakorizo*** канала Dimitra's Dishes