Greek Salmon with Orzo Salad
Greek Salmon with Orzo Salad is the answer to a light, healthy-ish, delicious and quick meal. It’s got all of the components for a well-balanced meal: protein, carbs, veggies & fats. It’s got all of the components of a beautifully flavored meal: Greek seasonings such as oregano, garlic and lemon, feta cheese that’s been marinated in lemon, herbs and olive oil, and an orzo that is combined with chickpeas, red peppers, tomatoes, olives and avocados.
Every mouthful will give you an explosion of flavors! Sound good, so far?
Let’s begin by making a marinade for the salmon and lemons of olive oil, balsamic vinegar, paprika, fresh oregano, shallots & garlic. Give both the salmon and lemon slices a dose of the marinade and set it aside while you are making the orzo.
To the cooked orzo, add your olive oil, lemon juice, herbs & spices. Then mix in the chickpeas, red peppers, tomatoes, olives and avocados. Toss it well!
Meanwhile get your grill preheating. This can also be done in a grill pan or even a skillet. It doesn’t matter whether it’s grillin’ & chillin’ season…with this versatility, you can make this dish all year long. The salmon & lemon rings get grilled until cooked through, 7-9 minutes.
Once the lemons are done, chop them up and mix them with more herbs, the crumbled feta and olive oil. Mix some of that into the orzo salad. Divide the fish and orzo salad between plates. Top the salmon with the lemon feta and some extra herbs and you are ready for dinner!
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Greek Salmon with Orzo Salad
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 4 (5-6 ounce) salmon fillets
- 1 tbsp balsamic vinegar
- 2 tsp smoked or regular paprika
- 2 tbsp chopped fresh oregano (or 1 tablespoon dried oregano)
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- red pepper flakes, kosher salt, and black pepper
- 3 tbsp extra virgin olive oil
- 1-2 lemons, sliced and seeds removed – use to your taste
Lemon Feta:
- 4 ounces feta cheese, crumbled
- 1/2 cup fresh basil, dill, and or mint, chopped (I use a mix)
- 3 tbsp extra virgin olive oil
Orzo Salad:
- 3 cups cooked orzo
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 1 cup fresh basil, dill, and or chives, chopped (I use a mix)
- 1 roasted red pepper, chopped
- 1 (14 ounce) can chickpeas drained
- 2 cups cherry tomatoes, halved
- 1/2 cup green olives
- 1/2 cup cucumber
- 1 avocado, diced
Instructions
Place the salmon in a 9×13-inch baking dish. Combine 3 tablespoons olive oil, the balsamic vinegar, paprika, oregano, shallot, garlic, and a pinch each of crushed red pepper, salt, and pepper in a small bowl. Rub the oil mixture evenly into flesh of salmon saving a small amount of seasoned oil for the lemon slices. Toss the lemon slices into the remaining seasoned oil.
For the Salad:
Add the orzo, olive oil, juice of 1 lemon, herbs, and 1 teaspoon salt, 1/2 teaspoon ground pepper and a pinch of crushed red pepper flakes to a large serving bowl. Add the chickpeas, red peppers, tomatoes, olives, and avocado, and toss to combine.
Heat your grill, grill pan, or skillet to medium high heat. Place the salmon on the grill, skin side down. Add the lemon slices. Cover and cook until skin is lightly charred, 4-5 minutes. Flip the salmon and lemons, grill another 3-4 minutes until opaque. Remove everything from the grill.
Finely chop the lemon slices and, in a small bowl, mix them with the herbs, crumbled feta, and olive oil. Add a couple of spoonfuls of the feta to the orzo salad.
Divide the salad between plates. Add the salmon and sprinkle with lemon feta. Top with lots of fresh herbs, and an extra squeeze of lemon, if desired. Enjoy!
Recipe adapted from Half Baked Harvest
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