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Baked Salmon with Orzo, Feta & Lambrusco


For the Orzo:

  • 1 1/2 cups orzo
  • 3 Tbs Cardenas Lambrusco Red Wine Vinegar
  • 3 Tbs finely chopped shallots
  • 2 garlic cloves, finely chopped
  • 1/3 cup Cardenas Blood Orange EVOO
  • Sea salt and freshly ground black pepper
  • 3 cups fresh baby spinach
  • 1 1/2 cups grape tomatoes, halved
  • 1/2 cup pine nuts, toasted
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 cup crumbled feta cheese (4 oz)
  • 2 Tbs chopped fresh chives or parsley, for garnish

For the Salmon:


  1. Preheat over to 350 degrees. In a baking dish, drizzle one tablespoon EVOO, place fish on top on top with the skin-side down, drizzle with EVOO, salt and pepper. Add 1/4 cup water to baking dish. Cover with aluminum foil. Bake for 20-25 minutes depending on thickness of the fillet.
  2. Boil water with salt and cook orzo al dente.
  3. While orzo cooks, begin the orzo dressing. In a medium bowl, whisk the vinegar, shallots, and garlic together.
  4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
  5. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives or parsley, and serve.

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