Photo: Beau Gustafson; Styling: Leigh Ann Ross
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.

How to Make It

Step 1

Preheat broiler.

Step 2

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

Step 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.

Step 4

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

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Ratings & Reviews

michuginah's Review

August 08, 2010
My picky husband had 3 helpings! I added some eggplant and roasted the peppers. yummy, so easy and will definitely make again.

Japifeis's Review

March 30, 2012

stellacorona's Review

April 11, 2013
very good ! suitable for company, lunch or dinner. followed suggestions and added chopped tomato, cucumber, and cici beans. artichokes might fit well also. will make again. might try other fish or chicken.

mrscunha's Review

July 14, 2011
Although I am not into fish, I really enjoyed this recipe. very simple tp make.

cook10's Review

July 25, 2009
After making the first time, I added diced tomatoes and used a more flavorful, yet still low fat dressing which was much improved. Also, be sure to chop the spinach fairly finely. On the first go, the spinach was way to big, making it awkward to eat. Otherwise, nice combo of ingredients.

amd0716's Review

September 09, 2012
What a great salad! I'm sure it's still fantastic as written, however I did make a few changes. I was surprised to learn I did not have any salmon so I used Greek seasoning on a chicken breast and sautéed it. Then, to kick up the dressing flavor a bit I added about a tablespoon each of red wine vinegar, EVOO, and grated in lemon rind. Because I had the ingredients on hand, I also threw in some chopped fresh parsley and marinated artichoke hearts. So good! I can't wait to make it again with salmon.

SingingGourmand's Review

September 30, 2012
I brought this to a picnic and it was major hit. My only change was to use lemon orzo. I made it the day before but was worried about it drying out so I stored the salmon separately, the cooked orzo and lemon juice together, the bell pepper, onions and spinach together, and the feta and olives together, then tossed it together with more lemon juice just before serving.

daneanp's Review

October 16, 2014
We enjoy all of the ingredients in this so had high hopes, but together, the family was less than impressed. Will not make again.

Chesterscraps's Review

January 02, 2009
Perfect for a fast, satisfying weeknight meal. I used frozen salmon.

omahajen's Review

May 24, 2010
I love this recipe and have made it again and again. I add chik peas. i think the flavor of the salmon and the feta doesnt require any dressing at all.