Ingredients
For the Salmon
4 salmon fillets (5–6 oz each, skin-on)
3 tbsp olive oil
3 tbsp lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tbsp fresh dill (or parsley/basil)
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & black pepper, to taste
For the Orzo Salad
1 ½ cups orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup Kalamata olives, halved
½ cup feta cheese, crumbled
¼ cup red onion, finely diced
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
Dressing for Orzo Salad
3 tbsp olive oil
2 tbsp lemon juice
1 tsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
Salt & black pepper, to taste
Instructions
1. Marinate the salmon
In a small bowl, whisk olive oil, lemon juice, zest, garlic, dill, thyme, salt, and pepper.
Coat salmon fillets with marinade, cover, and refrigerate for 20–30 minutes.
2. Cook the orzo
Bring salted water to a boil and cook orzo until al dente (about 8–10 minutes). Drain and rinse lightly under cool water.
3. Make the orzo salad
In a large bowl, combine orzo, tomatoes, cucumber, olives, feta, onion, parsley, and basil.
Whisk dressing ingredients, pour over salad, and toss well.
4. Grill the salmon
Heat grill (or grill pan) to medium-high. Lightly oil grates.
Grill salmon, skin-side down, 4–5 minutes per side until cooked through and flaky.
5. Serve
Plate salmon over a bed of orzo salad. Garnish with extra herbs and a squeeze of fresh lemon.
Notes & Tips
Oven option: Bake salmon at 400°F (200°C) for 12–15 minutes if you don’t have a grill.
Make ahead: Orzo salad tastes even better after chilling for 30–60 minutes.
Extra flavor: Add roasted red peppers or artichokes to the orzo salad.
