Description
This Salmon Asparagus Orzo Salad is a refreshing and flavorful dish perfect for a light lunch or dinner. With tender salmon, crisp asparagus, and savory orzo tossed in a lemony dressing, this salad is both satisfying and nutritious.
Ingredients
Scale
For the Salad:
- 8 ounces orzo pasta
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 salmon fillets (about 6 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced green onions
- 1/4 cup toasted pine nuts (optional)
For the Dressing:
- Zest and juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Cook the orzo and asparagus: Cook orzo pasta according to package directions; during the last 2 minutes of cooking, add the asparagus pieces. Drain and rinse under cold water to stop cooking; set aside.
- Bake the salmon: Line a baking sheet with parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes or until the salmon flakes easily with a fork. Let cool slightly, then flake into large chunks.
- Prepare the dressing: In a large bowl, whisk together lemon zest and juice, extra virgin olive oil, Dijon mustard, and honey.
- Assemble the salad: Add cooked orzo and asparagus, flaked salmon, feta, dill, parsley, green onions, and pine nuts if using. Toss gently to combine.
- Serve: Serve the salad chilled or at room temperature.
Notes
- For a boost of flavor, add chopped sun-dried tomatoes or a handful of baby spinach.
- This salad keeps well for meal prep and can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 65mg
