Greek Salmon & Orzo Salad
Method
Season the salmon with oregano, salt and black pepper.
Heat a non-stick skillet over medium heat and cook the salmon for 4–5 minutes on each side, or until cooked through and easily flaked with a fork. Transfer to a plate and allow it to rest briefly.
Place the cooked orzo, cucumber, cherry tomatoes, red onion and baby spinach in a large bowl.
Whisk together the olive oil and lemon juice.
Pour the dressing over the salad and toss gently until evenly combined.
Divide the salad between two serving bowls.
Flake the salmon into large pieces and arrange it over the salad.
Sprinkle with feta, fresh dill and parsley, then serve immediately.
For the best texture, allow the cooked orzo to cool slightly before assembling the salad. Tossing it with the lemon and olive oil dressing while it is still slightly warm helps it absorb more flavour.
Nutrition Facts
Per serving
