Salmon orzo bake

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Ingredients (for 4) 
4 salmon fillets
3 tbsp chopped parsley
3 tbsp / 40g melted butter 
3 tbsp olive oil
1 lemon juiced
1 tbsp Garlic and herb spice
1 tsp cumin
2 minced garlic cloves
1 cup / 125g peas
400g orzo
118ml coconut milk (or use whole can and reduce stock)
700ml veggie stock
45g grated Parmesan cheese
2 cups / 450g fresh spinach
2 lemon thinly sliced

Preheat oven to 200C

Add oil, butter, parsley, spices, lemon juice, salt and pepper, cumin and garlic to a baking pan. Mix to combine.

Dip salmon fillet in marinade, coat and set aside.

Add to pan - peas, orzo, broth and coconut milk. Stir to combine.

Cover with aluminum foil or lid and bake for 20 minutes.

Remove from oven, then add Parmesan cheese and spinach. Mix together till the spinach wilts.

Place salmon fillet on top of the orzo. Top with lemon slices and bake uncovered for 15-20 minutes depending on how you like your salmon.

Enjoy this one pan meal for the next 2-3 days.

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