Creamy Spinach Stuffed Salmon & Warm Orzo Salad

While sweet potato roasts, heat a drizzle of oil in a large pan over high heat. Add spinach and cook, stirring, until wilted, 2-3 minutes. Transfer to a medium bowl.

Stir in cream cheese, half the Italian Seasoning, salt, and pepper until well combined.

Pat chicken* dry with paper towels.

Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet, leaving 1 inch intact on the opposite side (be careful not to cut all the way through!). Open up each cutlet like a book; divide filling between cutlets, then fold closed.

Season outside of chicken with remaining Italian Seasoning, salt, and pepper. TIP: If you’re unable to slice chicken horizontally, place cutlets between two pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Peel off top layer of plastic wrap; place filling on top of cutlets and roll up like a log.

Heat a drizzle of oil in pan used for spinach over medium-high heat. Add stuffed chicken and cook until golden, 2-3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Once sweet potato has roasted 15 minutes, carefully remove sheet from oven. Transfer chicken to opposite side of sheet. (For 4 servings, leave sweet potato roasting on top rack; add chicken to a second baking sheet and roast on middle rack.) 

Return to middle rack; roast until chicken is cooked through and sweet potato is browned and tender, 10-12 minutes.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes. Drain.

Once sweet potato is done, transfer roasted sweet potato and drained orzo to a large bowl. Toss with lemon zest, feta, 1 TBSP olive oil (2 TBSP 4 servings), a squeeze of lemon juice, salt, and pepper.

Heat pan used for chicken over medium heat. Add stock concentrate, mustard, 2 TBSP water, 1 tsp sugar, and a squeeze of lemon juice (4 TBSP water and 2 tsp sugar for 4 servings). Bring to a simmer, whisking occasionally, until slightly thickened, 2-3 minutes. Season with salt and pepper.

Remove from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted.

Heat pan used for chicken over medium heat. Add stock concentrate, mustard, 1 tsp sugar, 2 TBSP water, and a squeeze of lemon juice (2 tsp sugar and 4 TBSP water for 4 servings). Bring to a simmer, whisking occasionally, until mixture has thickened, 2-3 minutes. Stir to combine; season with salt and pepper. Remove from heat and whisk in 1 TBSP butter (2 TBSP for 4 servings).