Smoked Salmon and Spinach with Orzo

Ingredients

• 2 cups of Vital Choice smoked salmon chunks OR one 6 ounce portion of Vital Choice non-smoked salmon
• 1 teaspoon sea salt for pasta water
• 4 cups of baby spinach, washed
• 2 tablespoons of roughly chopped fresh basil leaves
• 2 tablespoons of roughly chopped fresh dill
• 1/2 cup of crumbled feta cheese
• Juice from 1/4 lemon
• Sea salt and organic coarse ground black pepper

Instructions

1. Place baby spinach in a saucepan with 1/2 cup of water. Cover and gently heat over a medium-high heat. Poach spinach for about 2 minutes or until it just wilts. Remove from heat and drain. Set aside.
2. Cook pasta according to packet instructions in a pot of boiling, salted water. Reserve about 1/4 cup of the pasta water and then drain pasta.
3. IF USING SMOKED SALMON: Place pasta along with smoked salmon, wilted spinach and feta cheese in a large mixing bowl. Stir well to combine. Next, add the fresh herbs and season pasta with a little salt and pepper. Plate and serve immediately.
4. IF USING FRESH SALMON: Heat 1/2 tablespoon of olive oil in a non-stick pan over a medium heat. Once the oil starts to swirl, place the salmon skin-side down and fry for 2 minutes. Flip the salmon over and fry for 2 minutes. Turn the salmon again and fry another 2-4 minutes until the salmon is cooked through. Transfer to a plate and set aside. Once the salmon is cooled, shred it into large chunks with a fork. Place pasta, salmon, wilted spinach, feta cheese and herbs in a large mixing bowl. Stir well to combine and serve immediately.