Zesty Greek Salmon & Feta Orzo
Greek salmon: prepare this vibrant, healthy meal featuring flaky salmon, tangy lemon feta, and a refreshing orzo summer salad. Perfect for a light dinner.
Ingredients
- 4 (5-6 ounce) salmon fillets
- 1 tablespoon balsamic vinegar
- 2 teaspoons smoked paprika
- 2 tablespoons chopped fresh oregano
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- red pepper flakes
- kosher salt
- black pepper
- 6 tablespoons extra virgin olive oil
- 1-2 lemons, sliced and seeds removed
- 8 ounces feta cheese, crumbled
- 8 ounces orzo pasta
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 avocado, diced
Instructions
- Place the salmon in a 9x13 inch baking dish. Add 3 tablespoons olive oil, the balsamic vinegar, paprika, oregano, shallot, garlic, and a pinch each of crushed red pepper, salt, and pepper. Rub the seasonings and oil evenly into flesh. Toss the lemon slices into the oil.
- Cook the orzo according to package directions. Drain and set aside.
- To make the salad. Add the cooked orzo, 3 tablespoons olive oil, juice of 1 lemon, herbs, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the chickpeas, red peppers, tomatoes, olives, and avocado, 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 grilled lemon slices and mix them with the herbs, crumbled feta, and 3 tablespoons 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!
Notes
- For perfectly moist salmon, don't overcook it. The internal temperature should reach 145°F (63°C) at its thickest part.
- To enhance the citrus flavor, zest one of the lemons into the marinade before slicing.
- Storage: Leftover salmon can be refrigerated in an airtight container for up to 2 days. The orzo salad will keep for 3-4 days.
- Reheating: Gently warm salmon in a skillet over low heat or microwave for 1 minute to avoid drying it out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To enhance the citrus flavor, zest one of the lemons into the marinade before slicing.
- Storage: Leftover salmon can be refrigerated in an airtight container for up to 2 days. The orzo salad will keep for 3-4 days.
- Reheating: Gently warm salmon in a skillet over low heat or microwave for 1 minute to avoid drying it out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.