Mediterranean Salmon Salad

Mediterranean Salmon SaladRecipe
Photo: Beau Gustafson; Styling: Leigh Ann Ross
Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 30 %
Fat 7.7 g
Satfat 1.6 g
Monofat 2.7 g
Polyfat 2.3 g
Protein 20.3 g
Carbohydrate 19.3 g
Fiber 1.8 g
Cholesterol 49 mg
Iron 1.3 mg
Sodium 310 mg
Calcium 56 mg


1/2 cup uncooked orzo
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
Cooking spray
2 cups torn spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
4 kalamata olives, pitted and chopped
3 tablespoons fresh lemon juice
2 tablespoons crumbled feta cheese


1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat.

3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.

4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.