Orzo Salmon Salad
Bursting with Mediterranean flavors, this vibrant Orzo Salmon Salad is a wholesome, quick-to-make meal perfect for lunch, dinner, or meal prep. Tender orzo pasta forms the base of this refreshing salad, paired with flaky, pan-seared salmon for a satisfying protein-packed bite. Tossed with crisp baby spinach, juicy cherry tomatoes, tangy feta cheese, and aromatic fresh dill, every forkful delivers a harmonious blend of textures and flavors. The zesty homemade lemon-garlic dressing ties it all together, adding a bright, citrusy finish. Ready in just 35 minutes, this versatile dish can be served warm or enjoyed chilled, making it an ideal choice for busy weeknights or effortless entertaining. Perfectly balanced, light yet filling, this salmon orzo salad is sure to become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 pieces (6 oz each) salmon fillet
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves minced garlic
- 3 cups baby spinach
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium pot of salted water to a boil. Cook the orzo according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
While the orzo cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the pan and cook for 4-5 minutes. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let cool slightly.
In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to create the dressing.
In a large mixing bowl, combine the cooked orzo, baby spinach, cherry tomatoes, red onion, feta cheese, and fresh dill.
Flake the salmon into bite-sized pieces and add it to the mixing bowl with the other ingredients.
Pour the dressing over the salad and toss gently to combine everything evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately as a warm salad, or chill in the refrigerator for 20-30 minutes and serve cold.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 12.8 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2157 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
