Lemon-Oregano Salmon with Greek Spinach-Rice (Spanakorizo) & Tzatziki

Directions

1. Preheat the oven to 425°F and set out the ingredients.
2. Wash and dry produce; slice cucumber, salt it, and set it in a colander to drain.
3. Chop onion and mince garlic, then start a medium saucepan over medium-high heat with a little oil.
4. Sauté onion and garlic until softened, about 3 minutes, stirring occasionally.
5. Roughly chop dill and add half to a bowl for the tzatziki; reserve the rest for later.
6. Add spinach in handfuls to the pan, letting it wilt before adding more; rinse the rice under cold water and add it with half the dill, broth, salt, and pepper; stir and bring to a boil.
7. Cover and reduce heat to low; simmer 15–18 minutes until the rice is tender and saucy, then keep it covered off the heat for 5 minutes.
8. Place salmon on a baking sheet, rub with oil, season on both sides, and lay lemon slices over the top; bake about 12 minutes until just cooked through.
9. Meanwhile, mix yogurt with minced garlic, dill, salt, and pepper; squeeze excess moisture from cucumber and fold it into the yogurt to form tzatziki, then set aside.
10. When the rice is ready, stir in half of the Parmesan and reserve the rest for garnish; divide the spinach-rice, salmon, and tzatziki onto plates and finish with the remaining Parmesan.