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.Printable recipe: https://www.dimitrasdishes.com/a-greek-dinner-ready-in-1-hour-spanakorizo-salmon/IngredientsFor the Spanakorizo:2 pounds of spinach leaves, roughly chopped1 onion, finely chopped6 garlic cloves, sliced1/4-1/2 cup of olive oil1 teaspoon dried dill1 cup basmati rice1 and 1/2 cups of water1 and 1/4 teaspoons of salt or to tastefreshly cracked black pepper, to taste1-2 lemons cut into wedgesfeta for servingkalamata olives for servingFor the Salmon12 ounce salmon fillet cut into 4 portionssalt and black pepper to taste1 teaspoon ground cumin1 teaspoon garlic powder2 tablespoons of butterFor the Asparagus2 bunches asparagus, ends trimmed2 tablespoons olive oil salt to tasteblack pepper, to tasteFor the Ladolemono Dressing1/4 cup good quality Olive oil2-3 tablespoons fresh lemon juice1 garlic clove, grated1 heaping teaspoon dried oreganopinch of saltInstructionsMake 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.Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!