One-Pan Mediterranean Salmon & Orzo Bake

1. Preheat oven to 400°F.
2. In a small bowl, mix together the salt, garlic powder, black pepper, and dried oregano. Set aside.
3. In a greased 9×13-inch baking dish, combine dry orzo, vegetable broth, cherry tomatoes, 1 tbsp olive oil, and half of the seasoning mixture.
4. Cover tightly with foil or an inverted baking sheet and bake for approximately 10–15 minutes.
5. Remove from the oven and stir the orzo. Nestle the whole salmon fillet on top. Drizzle the salmon with the remaining 1 tbsp olive oil and sprinkle with the remaining seasoning mixture. Place a few lemon slices on top of the salmon and squeeze the juice from the remaining lemon over the orzo. Cover tightly again.
6. Return to the oven and bake for approximately 18–22 minutes, or until the salmon reaches an internal temperature of 145°F in the thickest part and the orzo is tender.
7. Remove from the oven and discard the lemon slices. Gently break the salmon into bite-sized pieces, then fold in the fresh spinach. Allow it to wilt from the residual heat.
8. Top with plenty of freshly grated Parmesan.
9. Plate, serve, and enjoy with even more Parmesan if desired!