Mediterranean Salmon Salad

Don't let the word "salad" in the title deter you from serving this warm mix of pasta, salmon, and vegetables to your little one.

Yield: 4 adult servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 0.0%
  • Fat: 7.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 20.3g
  • Carbohydrate: 19.3g
  • Fiber: 1.8g
  • Cholesterol: 49mg
  • Iron: 1.3mg
  • Sodium: 310mg
  • Calcium: 56mg

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

Preparation

  1. 1. Preheat broiler.
  2. 2. Cook pasta according to package directions, omitting salt and fat.
  3. 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. 4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.
  5. for your toddler: Omit the black pepper from the fish. Toss a spoonful of hot orzo with a small handful of torn spinach until the spinach wilts and the mixture is cool. Shred a small amount of salmon and add it to the mixture. Add olives and cheese, if desired.
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