Description
If you don’t like salmon this meal-worthy salad would also be just as delicious with sautéed shrimp or scallops.
Ingredients
Units
Scale
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