Mediterranean Salmon with Lemon Orzo and Feta Salad

Name: Mediterranean Salmon with Lemon Orzo and Feta Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: Greek
Ingredients: 3 salmon fillets (skin-on or skin-off); 3 tablespoon olive oil (extra virgin); 1 lemon (half for juicing, half for wedges); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 cup orzo pasta (uncooked); 1 cup cherry tomatoes (halved); 0.5 English cucumber (diced); 0.25 cup Kalamata olives (pitted and halved); 0.25 cup feta cheese (crumbled); 1 tablespoon red wine vinegar

Flaky pan-seared salmon seasoned with Mediterranean herbs, served alongside zesty lemon orzo pasta and a refreshing tomato, cucumber, and feta salad.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 3
Cuisine: Greek
Difficulty: Easy
Cost: $7.49/serving

Dietary

Nut-Free
Egg-Free
High-Protein
Pescatarian
Low-Sugar

Ingredients

3 salmon fillets (skin-on or skin-off)
3 tablespoon olive oil (extra virgin)
1 lemon (half for juicing, half for wedges)
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 cup orzo pasta (uncooked)
1 cup cherry tomatoes (halved)
0.5 English cucumber (diced)
0.25 cup Kalamata olives (pitted and halved)
0.25 cup feta cheese (crumbled)
1 tablespoon red wine vinegar

Instructions

Bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain and set aside.
While the orzo cooks, pat the salmon fillets dry. Season both sides with 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
In a medium bowl, combine the halved cherry tomatoes, diced English cucumber, halved Kalamata olives, crumbled feta cheese, and red wine vinegar. Drizzle with 1 tablespoon of olive oil. Stir gently to combine and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily.
To the drained orzo, squeeze in the juice from half of the lemon and drizzle with 1/2 tablespoon of olive oil. Toss to combine.
Serve the pan-seared salmon with the lemon orzo and feta salad on the side. Garnish with lemon wedges.

Notes

For crispier salmon skin, ensure the skin side is patted very dry before cooking and sear it first in a hot skillet with a little pressure for the first few minutes.

Nutrition (per serving)

Calories: 764
Protein: 45.5 g
Carbohydrates: 56.2 g
Fat: 43.1 g
Fiber: 6.8 g
Sodium: 804 mg
Saturated Fat: 7.5 g
Sugar: 3.8 g
Cholesterol: 105 mg