Simple Salmon Orzo Salad – flirtyfood

This Simple Salmon Orzo Salad is bright, fresh, and made with pantry-friendly ingredients you can toss together after work. Think tender flakes of sockeye salmon, chewy orzo, briny kalamata olives, crisp cucumber, and tangy feta all tied together with a lemony-Dijon dressing. It’s light, satisfying, and perfect for meal prep or a quick family dinner plus it makes your kitchen smell like a seaside café.

If you like orzo recipes, you might also enjoy this collection of soups featuring orzo: 11 Easy Orzo Soup Recipes.

Simple Salmon Orzo Salad Perfect for Busy Weeknights

Why You’ll Love This Recipe

• Ready in about 30 minutes, ideal for busy schedules
• Uses simple pantry and fridge ingredients you likely already have
• Great for meal prep stays tasty for lunches or quick dinners
• Bright, Mediterranean flavors that feel fresh and light

Ingredients

For the Salmon

• 6 oz wild-caught sockeye salmon
• 1 tsp dried dill
• 1/4 tsp garlic powder
• 1 tsp dried oregano
• Fresh ground black pepper, to taste
• Kosher salt, to taste
• 1/2 tbsp olive oil (for cooking)

For the Salad & Dressing

• 1 cup uncooked orzo
• 1 cup chickpeas (canned and drained)
• 1 cup diced cucumber
• 1/3 cup diced red onion
• 1/2 cup diced roasted red peppers
• 2 tbsp chopped sun-dried tomatoes
• 1/4 cup chopped kalamata olives
• 1/3 cup crumbled feta (I use Athenos)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

For the Dressing

• 3 tbsp fresh lemon juice
• 1 1/2 tbsp olive oil (extra virgin for best flavor)
• 1 tbsp Dijon mustard
• 2 tsp maple syrup
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Fresh ground black pepper, to taste
• Kosher salt, to taste

Step-by-Step Instructions of Simple Salmon Orzo Salad – flirtyfood

1. Cook the orzo: Bring a pot of salted water to a boil and add the orzo. Cook until al dente (about 8–10 minutes). Drain and rinse with cold water to stop cooking. Set aside to cool.
2. Season the salmon: Pat the salmon dry and rub with 1/2 tbsp olive oil, dried dill, 1/4 tsp garlic powder, 1 tsp dried oregano, salt, and pepper.
3. Cook the salmon: Heat a nonstick skillet over medium-high heat. Sear the salmon skin-side down for 3–4 minutes, then flip and cook 2–3 more minutes until just cooked through. Remove from heat and let rest 3 minutes. Flake into large pieces.
4. Make the dressing: Whisk together lemon juice, 1 1/2 tbsp olive oil, Dijon mustard, maple syrup, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and pepper in a small bowl. Taste and adjust seasoning.
5. Toss the salad: In a large bowl, combine cooled orzo, chickpeas, cucumber, red onion, roasted red peppers, sun-dried tomatoes, kalamata olives, parsley, fresh dill, and feta. Pour dressing over and toss gently to coat.
6. Add the salmon: Gently fold flaked salmon into the salad so the pieces stay large and pretty.
7. Chill or serve: Let the salad rest 10–15 minutes for flavors to meld, or chill for up to an hour. Serve cold or at room temperature.

Tips for Success

• Cook the orzo al dente and cool it quickly under cold water to keep a firm bite.
• Flake the salmon gently so you still get nice chunks in each bite.
• Use extra virgin olive oil and fresh lemon juice for the best, bright dressing flavor.
• Taste the dressing before tossing adjust salt and lemon to balance brightness.

Substitutions & Variations of Simple Salmon Orzo Salad – flirtyfood

To Make It Vegan/Gluten-Free:

• Gluten-free: Use gluten-free orzo or small gluten-free pasta.
• Vegan: Swap the salmon for roasted chickpeas or smoked tofu and use vegan feta or omit cheese.

Variations:

• Swap sockeye salmon for baked salmon fillets, canned salmon, or grilled shrimp.
• Add greens like arugula or baby spinach for more texture.
• Stir in capers or a spoonful of pesto for a salty, herby twist.
• Use lime instead of lemon for a different citrus note.

Storage Instructions of Simple Salmon Orzo Salad – flirtyfood

Refrigerator: Store in an airtight container for up to 3–4 days. Keep dressing separate if you prefer firmer orzo later, then toss before serving.
Freezer: Not recommended the texture of the salad and dressing changes when frozen.
Make-Ahead: Cook the orzo and chop veggies a day ahead. Cook the salmon the same day for best texture, or use cold smoked salmon if prepping fully ahead.

Frequently Asked Questions (FAQ) of Simple Salmon Orzo Salad – flirtyfood

Can I use frozen salmon?
Yes. Thaw fully, pat dry, and cook as directed. Cooking time may vary slightly.

How do I keep the salad from getting soggy?
Rinse the orzo with cold water after cooking and drain very well. Store dressing separately if making ahead.

Can I make this spicy?
Absolutely. Add a pinch of red pepper flakes to the dressing or toss in sliced cherry peppers.

Final Thoughts

This Simple Salmon Orzo Salad – flirtyfood is a favorite for busy home cooks who want a fresh, healthy meal without fuss. It brings bright Mediterranean flavors, easy swaps for dietary needs, and great make-ahead potential. Give it a try, then leave a comment and a star rating to let others know how it turned out I love hearing which variation becomes your go-to.

Simple Salmon Orzo Salad

Print Recipe

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A healthy weeknight meal featuring tender flaked salmon, chewy orzo, and vibrant vegetables, all tied together with a zesty lemon-Dijon dressing.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 6 oz wild-caught sockeye salmon
• 1 tsp dried dill
• 1/4 tsp garlic powder
• 1 tsp dried oregano
• Fresh ground black pepper, to taste
• Kosher salt, to taste
• 1/2 tbsp olive oil (for cooking)
• 1 cup uncooked orzo
• 1 cup chickpeas (canned and drained)
• 1 cup diced cucumber
• 1/3 cup diced red onion
• 1/2 cup diced roasted red peppers
• 2 tbsp chopped sun-dried tomatoes
• 1/4 cup chopped kalamata olives
• 1/3 cup crumbled feta
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 3 tbsp fresh lemon juice
• 1 1/2 tbsp olive oil (extra virgin)
• 1 tbsp Dijon mustard
• 2 tsp maple syrup
• 1 tsp dried oregano
• 1/2 tsp garlic powder

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Instructions

1. Bring a pot of salted water to a boil and add the orzo. Cook until al dente (about 8-10 minutes). Drain and rinse with cold water to stop cooking. Set aside to cool.
2. Pat the salmon dry and rub with 1/2 tbsp olive oil, dried dill, 1/4 tsp garlic powder, 1 tsp dried oregano, salt, and pepper.
3. Heat a nonstick skillet over medium-high heat. Sear the salmon skin-side down for 3-4 minutes, then flip and cook for 2-3 more minutes until just cooked through. Remove from heat and let rest for 3 minutes. Flake into large pieces.
4. Whisk together lemon juice, 1 1/2 tbsp olive oil, Dijon mustard, maple syrup, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and pepper in a small bowl. Taste and adjust seasoning.
5. In a large bowl, combine cooled orzo, chickpeas, cucumber, red onion, roasted red peppers, sun-dried tomatoes, kalamata olives, parsley, fresh dill, and feta. Pour dressing over and toss gently to coat.
6. Gently fold flaked salmon into the salad so the pieces stay large and pretty.
7. Let the salad rest for 10-15 minutes for flavors to meld, or chill for up to an hour. Serve cold or at room temperature.

Notes

For a vegan option, replace salmon with roasted chickpeas or smoked tofu, and use vegan feta or omit cheese.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking and Stirring
• Cuisine: Mediterranean
• Diet: Gluten-Free