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After eight minutes, the salmon pieces are gently nestled back into the pot and covered for another six minutes. The orzo will absorb the stock, and as the salmon cooks through, it imparts its flavor into the dish. If the orzo isn’t cooked to your liking and there’s excess liquid, it can be managed by creating a balance between the pasta and the salmon.
Pleasing the Palate
Once finished, the dish is ready; a quick squeeze of lemon adds brightness before serving. Taste testers will appreciate how the flavors meld – the richness of the salmon, the al dente orzo, the sweetness of the tomatoes, and the freshness of the spinach combine for a dish that's rewarding both in taste and presentation.