Description
Delight in the vibrant flavors of pan-seared salmon served on a bed of zesty orzo salad, perfect for any occasion.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh herbs (parsley or dill), chopped
- Juice of one lemon (about 2 tbsp)
- Extra olive oil for dressing (2 tbsp)
Instructions
- Heat olive oil in a nonstick skillet over medium-high heat.
- Season both sides of the salmon fillets with salt and pepper.
- Place the fillets skin-side down in the hot skillet. Cook for about 4-5 minutes until crispy; carefully flip using a spatula.
- Cook for another 3-4 minutes until cooked through but still tender inside. Remove from heat.
- Bring a pot of salted water to boil. Add orzo pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, and fresh herbs.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over salad mixture and toss gently.
- Serve the orzo salad on plates topped with pan-seared salmon fillets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with orzo salad (approximately 350g)
- Calories: 525
- Sugar: 4g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg