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.
Spanakorizo: Spinach & Rice Pilaf
Spanakorizo translates to Spinach Rice. This classic Greek dish is usually served as a main course as Greeks often eat vegetarian meals. Topped with a slice of feta and some lemon wedges, you will not miss the meat.
Traditionally, spanakorizo is made using short-grain rice. However, in our home, we love Basmati rice. It cooks quickly, is light and aromatic so, that’s what I use for most rice dishes including this one. But as always, my rule is to use what you’ve got and love. SO, if you prefer the short-grain rice, by all means, use that instead.
Roasted Salmon with Asparagus
Salmon pairs well with the spanakorizo. And, since we usually have a bag of asparagus spears in the refrigerator, I roasted those as well. They take the same amount of time to cook as the salmon does so, it’s perfect! Moist and flaky salmon topped with Ladolemono dressing and perfectly cooked asparagus is delicious!
If you’re not huge fan of salmon feel free to substitute shrimp, cod, or even some grilled chicken.
Also, the salmon and asparagus can be roasted in one pan if everything fits comfortably. Try not to overcrowd the pan. I ended up using 2 pans since the fish that I was roasting was for 7.
The Ladolemono Dressing
Ladolemono translates to oil and lemon. This is basically a vinaigrette that can be used as a marinade, salad dressing, to dip bread… It’s versatile and full of flavor. I like to add some fresh garlic to mines but you can leave it out if you wish.
I used it to drizzle over the fish and the asparagus. Delicious!
Here’s what you will need and I suggest making a double batch to keep in the refrigerator. Just pour this over chicken and grill or roast it for a delicious chicken main course.
- olive oil (high quality: extra virgin, first cold pressed)
- fresh lemon juice
- a garlic clove, grated
- lots of dried oregano
I hope that you give this menu a try. If you do, comment below and let me know how everything turned out. If you can, please share some pics with me on Facebook and Instagram. I love seeing your recreations!! I’ll be back here soon with another delicious recipe worth sharing. Kali Orexi. xxDimitra
Watch the Video Tutorial
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
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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