Seafood is a terrific way to put a little extra “healthy” into your diet. And salmon is a great seafood choice.
But eating salmon can be so much more than a simple filet with a vegetable. Salmon orzo salad is a great example of that.
This salad takes the concept of a simple pasta salad and elevates it with flaked salmon and Mediterranean flavors. It makes a terrific pescatarian lunch or dinner, one you’ll want to have on repeat!
Why I love this Salad
I always love to find new ways to enjoy salmon. It’s healthy and delicious!
This salad combines Mediterranean flavors with cooked salmon and orzo pasta. Add in some fresh spinach and cherry tomatoes, and a salty punch of flavor from feta cheese and Kalamata olives. All dressed up with a light and lemony dressing.
When you make the salad, you can eat it right away or save it to serve cold. Or a little of both! Dinner today, lunch tomorrow. Win-win!
Ingredients
How to make this Salmon Orzo Salad
The protein for this salad is a cooked 8-ounce salmon filet. I usually make a little extra when I’m having salmon for dinner. If you’re making some just for this salad, simply place the filet in a foil pouch with a little butter and bake it at 300F for about 15-20 minutes. (a very thick filet will take longer, check your piece, and adjust as needed) The salmon should flake easily with a fork when done.
Cook the orzo pasta to al dente. I like to cook according to the package directions less one minute. When done, drain and set aside until needed.
In a skillet, heat a little oil over medium heat and add the chopped onion. Stir/sauté until the onion is soft and starting to brown, about 5 minutes.
Add the cooked salmon and flake it in the skillet with your spoon or spatula. Stir for a couple minutes to ensure the salmon is warmed through.
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Now, add the chopped spinach. Stir for 1-2 minutes until the spinach starts to wilt. Add the orzo and stir to combine, then remove from the heat.
In a small cup, whisk together the olive oil, lemon juice, salt, and pepper.
Add the tomatoes, feta cheese, olives, and dill to the skillet. Pour in the dressing and stir well to evenly distribute.
This delightful pasta salad can be served cold or at room temperature – try it both ways to see which is your favorite!
Sula’s Tips
I like to cook the salmon at 300F which might be a lower temperature than you are used to. I do this because using a lower temp helps the salmon maintain a tender texture. Using a foil packet produces a “steaming” effect, which holds in moisture.
Even if the salmon seems a little underdone when you check it, if you leave it to steam in the packet after pulling it from the oven, it will continue to cook a little longer. I do this to avoid overcooked salmon, which is not enjoyable to me.
More Recipes to Love
📖 Recipe
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Salmon Orzo Salad
Ingredients
- ½ cup orzo pasta
- ¼ cup red onion chopped
- 8 ounce salmon fillet cooked
- 5 ounces baby spinach fresh, rough chopped
- ½ cup feta cheese crumbled
- ½ cup cherry tomatoes halved
- ¼ cup pitted Kalamata olives halved
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice fresh squeezed
- 2 tablespoons olive oil extra-virgin, plus more for cooking
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the orzo in salted water until al dente. (I usually cook it one minute less than the package recommends) Drain well.½ cup orzo pasta
- Heat some olive oil in a medium skillet over medium heat. Add the onion and cook, stirring for 3-5 minutes, until the onion is softened and slightly brown. Add the cooked salmon and warm it in the pan, breaking it up into flakes with your spoon.¼ cup red onion, 8 ounce salmon fillet
- Add the spinach and stir in the skillet for a minute or two until the spinach has wilted. Add the orzo and stir to combine. Remove skillet from heat.5 ounces baby spinach, ½ cup orzo pasta
- In a small cup, whisk the lemon juice, 2 tablespoons olive oil, salt and pepper to make the dressing.2 tablespoons lemon juice, 2 tablespoons olive oil, ⅛ teaspoon salt, ⅛ teaspoon black pepper
- Add the tomatoes, dill, Kalamata olives, feta cheese, and dressing to the skillet and stir to evenly distribute.½ cup cherry tomatoes, ¼ cup pitted Kalamata olives, 2 tablespoons chopped fresh dill, ½ cup feta cheese
- This salmon orzo salad can be served right away, at room temperature, or cold.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Jenn Allen
This is so delish! I loved the salty olives and the sweet salmon. Great combo!
Sula
That contrast really does light up the taste buds!
Healing Tomato
What an amazing recipe. Salmon is a powerhouse of nutrition and it is paired with great ingredients. This is a great salad recipe.
Sula
Thank you, it really does feel like a bowl of nutrition whenever I have it!
Donna
I love this salad. I made a batch and enjoyed it as a cold lunch while working from home over a couple of days. Was delicious every time!
Sula
Its a perfect lunch salad! Thank you for the kind review!
Anne
This is a fabulous salad! I love the fresh flavor and that it is so easy to make ahead of time.
Sula
Yes! You can make it ahead without worrying about wilting, etc. Less stress over timing!
Kris
The feta and dressing in this orzo recipe were amazing! Even my kids ate it which is always a win in my book!
Sula
I love feta, and I'm so glad your kids liked it - always a win when that happens!
Ksenia
This salad was delicious and pampering. I loved the bursts of flavor from the olives!
Sula
Pampering - what a great word for it. Thank you!
Jennifer
I love recipes like this! All-in-one meals that I can pack up and put into my lunch or serve for an easy dinner. This one is a winner - so good! Love the feta in it - I added a bit extra!
Sula
Yes I love meals like this too. Sometimes I go extra on the olives - it all works according to your mood!
Shilpa
This is a lovely way of enjoying salmon. Love it.
Sula
Thank you!
Sarita
A great summer dinner salad - love the feta, olives and red onion combo with the salmon.
Sula
Yes, I love that salty punch of flavor!