Oxmoor House
Prep Time
9 Mins
Cook Time
14 Mins
Yield
6 servings (serving size: 1 1/2 cups)

With orzo as its base, this salad makes a filling meal that highlights the fresh flavors of white beans, grape tomatoes, and arugula.

How to Make It

Step 1

Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose.)

Step 2

Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.

Step 3

Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper.

Cooking Light Fresh Food Fast Weeknight Meals

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