Directions

1. Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions. Drain and set aside.

2. While the orzo is cooking, heat 1 tablespoon of olive oil in a grill pan over medium-high heat.

3. Add the sliced red bell pepper, season with salt and pepper, and grill for about 3-4 minutes on each side until tender and slightly charred. Remove and set aside.

4. In the same pan, add another tablespoon of olive oil. Season the salmon fillets with salt and pepper.

5. Cook the salmon for about 4-5 minutes on each side, or until cooked through and flaky. Remove from the pan and set aside.

6. In the same pan, add the fresh spinach and sauté for 2-3 minutes until wilted.

7. Add the cooked orzo to the pan with the sautéed spinach. Pour in the Le Sauce White Wine Lemon Garlic Gourmet Sauce and stir to combine. Heat through for 1-2 minutes.

8. Plate the orzo mixture, top with grilled red bell peppers, and place the salmon fillets on top. Serve with lemon wedges on the side.