Mediterranean Salmon Salad
- Total Time: 30 mins
- Yield: 4 1x
Description
If you don’t like salmon this meal-worthy salad would also be just as delicious with sautéed shrimp or scallops.
Ingredients
Salmon
- 2 (6-oz / 170 g each) wild salmon filets
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp dried oregano
Orzo Salad
- 3/4 cup (180 ml) uncooked whole wheat orzo pasta
- 1/2 cup (120 ml) chopped red bell pepper
- 1/4 cup (60 ml) chopped red onion
- 1/3 cup (50 g) reduced fat crumbled Feta cheese
- 1 (14-oz / 400 g) can quartered artichoke hearts (packed in water)
- 1 (14-oz / 400 g) can hearts of palm (salad cut)
- 4 cups (960 ml) Spring Mix blend
Greek Dressing
- 1/4 cup (60 ml) extra virgin olive oil
- 1/2 cup (120 ml) white wine vinegar
- 1/4 cup (60 ml) balsamic vinegar
- 2 tsp Italian seasoning blend
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tsp grainy Dijon mustard
Instructions
- Combine all ingredients for the dressing and set aside for future use.
- Preheat broiler to HI. Sprinkle salmon with salt, pepper, and oregano. Place under the broiler and cook for 10-15 minutes, or until fish is cooked through and flakes easily with two forks.
- While salmon bakes, cook pasta according to package directions, omitting salt and fat. Drain pasta and rinse to cool slightly. Place pasta in a large bowl, pouring 2-3 tbsp greek dressing over top, gently tossing to combine.
- To the orzo, gently combine olives, red bell pepper, onions, feta, artichoke hearts, and hearts of palm.
- For serving, plate about 1 cup of Spring Mix on 4 plates. Top with about 1 cup of the orzo salad. Distribute salmon evenly over the 4 plates. If desired, serve with additional dressing on the side.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
If You Liked This Recipe, You’ll Love These
- The Big Mediterranean Salad
- Roasted Asparagus Salad with Smoked Salmon and Poached Eggs
- Spiced Salmon Tacos with Cilantro and Jalapeño Slaw
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
Frequently Asked Questions
Can I substitute the salmon with another protein?
Yes — the excerpt explicitly suggests sautéed shrimp or scallops as equally delicious alternatives to the two 6-oz wild salmon filets. Both would work with the same Greek dressing and orzo salad combination.
Why is the orzo tossed with dressing immediately after draining?
Rinsing and lightly cooling the orzo and then tossing it right away with 2–3 tbsp of the Greek dressing helps the pasta absorb the flavor while still slightly warm. This gives the orzo salad — with its red bell pepper, onion, feta, artichoke hearts, and hearts of palm — a more cohesive, dressed flavor rather than a flat, undressed one.
How is the salmon cooked in this recipe?
The salmon is broiled under a high broiler for 10–15 minutes after being seasoned with just ¼ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp dried oregano. It’s done when it flakes easily with two forks — no pan or oil needed. 
