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.
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
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
How to Make It
Cook pasta according to package directions, omitting salt and fat.
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.
Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.
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I made this as diet food and it is SOOO good and easy to make. I used 2 cups of baby spinach thinking 1 cups would be skimpy but, 1 cup would have been perfect. The salmon was not 1-inch thick and it was done in about 5 minutes. Then I let it sit to finish cooking and it was perfect. It could have used more olives. Also, I thought it would need some sort of dressing and the lemon juice (which I poured over the fish) was just perfect. I would definitely serve this to company for a luncheon or on a buffet.
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.
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.
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.