Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Simple Salmon Orzo Salad Flirtyfood 2025 12 22 200827 150x150 1

Simple Salmon Orzo Salad

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
  • 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

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

Find it online: https://spreadrecipes.com/simple-salmon-orzo-salad-flirtyfood/