Mediterranean Salmon and Orzo
Mediterranean salmon and orzo is quick, and easy to make for dinner or lunch! It’s also healthy and delicious. This meal can be enjoyed on a busy week day or for lunch with friends. The ingredients are fresh and simple yet it has some flair to impress your guests.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Mediterranean salmon and orzo ingredients
Salmon fillet –Fresh fish is best. When possible, opt for wild salmon. However, if that’s not available, frozen or sustainably raised salmon can also be used.
Orzo pasta – orzo is similar to a rice, but actually a pasta.
Fresh herbs – like garlic and parsley.
Tomatoes – Cherry or grape tomatoes.
Feta Cheese – The salty, nutty flavor of the feta ramps up the flavor.
Fresh lemon – Fresh lemon juice pairs well with the salmon.
Kalamata olives – these olives are common in Mediterranean dishes.
Helpful tools for this dish:
Dishes for plating
What to serve with Mediterranean salmon and orzo
Enjoy this salmon dish as a complete meal, with a side of asparagus, or steamed broccoli if you want to pack in more veggies.
This would also make a hearty lunch the next day. Serve the orzo cold like a salad, with the warm salmon on the side.
What to sip with your Mediterranean salmon and orzo
I would pair this salmon and orzo with rose, Pinot Grigio, or a chardonnay.
OTHER EASY AND DELICIOUS DINNERs
Mediterranean salmon and orzo recipe
Equipment
- 1 Grill Pan
- 1 Pot
Ingredients
- 2 Salmon Filets
- 1 Lemon
- 2 tablespoons Extra Virgin Olive oil
- 2 tablespoon Feta Cheese Crumbles
- 1 cup Orzo Pasta
- 1 teaspoon minced garlic
- 1/2 cup Kalamata olives pitted
- 1 tablespoon fresh chopped parsley
- 1 cup cherry tomatoes cut halved
- seasoning: salt, pepper, garlic powder
Instructions
- Cook orzo per packaged directions.
- While orzo is cooking, season both sides of the salmon filets with salt, pepper, and garlic powder, Squeeze the juice of half of a lemon over the salmon.
- Heat 1 tablespoons Extra Virgin Olive oil in a pan and add both salmon filets to the pan skin side down.
- Cook salmon for 4-5 minutes on each side and test for doneness. Salmon should be 145°F in it’s thickest part when fully cooked.
- Remove salmon from heat and set aside.
- Keep heat on the pan and add the additional tablespoon of Extra Virgin Olive oil.
- Add tomatoes and minced garlic to the pan and cook for 3-5 minutes or until the tomatoes get soft. Add cooked and drained orzo, parsley, and Kalamata olives to the pan and season with salt and pepper to taste.
- Mix all ingredients together in the pan. Top the orzo with feta cheese when plating then the salmon.
- Serve with lemon slices and additional fresh parsley for garnish.
1 thought on “Mediterranean Salmon and Orzo”