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Mediterranean Salmon Salad

Photo: Beau Gustafson; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.