Preheat oven to 400 degrees F. To a 9x13" baking dish, add sun-dried tomato oil, butter, lemon juice, crushed red pepper and harissa. Season with salt and pepper. Whisk together until combined.

Place salmon on plate near the baking dish. Brush some mixture from dish all over salmon to fully coat. Set aside.

To baking dish with remaining mixture, add sun-dried tomatoes, capers, garlic, orzo and broth. Season with salt and pepper. Mix to combine. Cover tightly with foil and bake 20 minutes.

Remove baking dish from oven and stir in heavy cream, dill and feta. Place salmon fillets on top of orzo. Roast, uncovered, until salmon is flaky and cooked through, 12 to 15 minutes. In the last 2 to 3 minutes of cooking, switch the oven to broil on high. Keep a close eye on salmon to achieve a nice char, rotating baking dish if necessary. Garnish with more dill and feta.

Source: Hannaford fresh Magazine, September 2025