• leighannewooten

Greek Salmon with Lemon Orzo Pasta

Updated: Jun 11


We had beautiful weather this weekend, which left me craving something summery. This Greek salmon with a light fresh lemon orzo pasta salad HIT THE SPOT!


I really like dishes that have a number of base ingredients my kids love. Most of the time, they will eat things mixed together, but I know a lot of kids HATE that. If that's one of your kids, don't fight it - keep their plate out as you are prepping and throw ingredients on as you get them ready: cucumbers, tomatoes, olives, peppers, pasta... Pick your battles! ;)

Recipe inspired by @halfbakedharvest.


Bon Appetit!


Salmon Ingredients:

  • 4 (5-6 ounce) salmon fillets

  • 1 tbsp balsamic vinegar

  • 1 tsp smoked paprika

  • 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)

  • 1 shallot, chopped

  • 4 cloves garlic, minced

  • kosher salt and black pepper use to taste

  • 6 tbsp EVOO

  • 1-2 lemons, sliced and seeds removed - use to your taste

  • 8 ounces feta cheese, crumbled

  • 1/2 cup fresh dill and/or mint, chopped (I use a mix)


Salad Ingredients:

  • 3 cups cooked orzo

  • 1/3 cup EVOO

  • 1-2 lemons, juiced

  • 1 cup fresh dill, mint and/or chives, chopped (I use a mix)

  • 1 roasted red pepper, chopped

  • 1 can chickpeas drained

  • 2 cups cherry tomatoes, halved

  • 1/2 cup green olives (at least!)

  • 1/2 cup cucumber (at least!)

  • 1 block feta cheese cut into cubes


Directions:

  • Place salmon in a 9x13 inch baking dish. Add 3 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallot, garlic, salt, and pepper. Rub seasonings and oil evenly into flesh. Toss lemon slices into the oil.

  • To make salad: add orzo, EVOO, juice of 1 lemon, herbs, and a pinch of salt and pepper to a large serving bowl. Add chickpeas, red peppers, tomatoes, olives, cucumber, and feta and toss to combine. If it seems a little dry, add juice of second lemon.

  • Heat grill, grill pan, or skillet to medium high heat. Place salmon on grill. Add lemon slices. Cover and cook until skin is lightly charred, 4-5 minutes, flip salmon and lemons, grill another 3-4 minutes until opaque or to your desired doneness. Remove everything from grill.

  • Finely chop lemon slices and mix with herbs, crumbled feta, and 3 tablespoons EVOO. Add a couple of spoonfuls of the feta to the orzo salad.

  • Divide salad between plates. Add salmon and sprinkle with lemon feta. Top with lots of fresh herbs, and an extra squeeze of lemon, if desired.

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