Salmon with Spinach and Tomato Orzo

Salmon with Spinach and Tomato Orzo

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  • Prep Time


  • Total Time


  • Servings



  • Orzo Salad:

  • 12

    ounces dried orzo

  • 3

    tablespoons red wine vinegar

  • 3

    tablespoons finely chopped shallots

  • 2

    garlic cloves, minced

  • cup extra virgin olive oil

  • Salt and pepper

  • ½

    a carton of fresh baby spinach (about 2.5 ounces)

  • 8

    ounces of halved grape tomatoes

  • cup pistachios (I used roasted and salted nuts)

  • ¼

    cup thinly sliced basil

  • ½

    cup crumbled feta cheese

  • Salmon:

  • 4

    salmon fillets (4-6 ounces each)

  • Olive oil

  • Salt and pepper


To make the Orzo Salad: 1.Cook orzo according to package directions. Drain and rinse with cold water to prevent orzo from sticking. Set aside. 2.Meanwhile, add together vinegar, shallots, garlic and 1/3 cup oil in a small bowl and whisk until combined. Sprinkle with salt and pepper to taste. 3.In a medium bowl, stir together spinach, tomatoes, pistachios, basil and cooked orzo. Pour vinaigrette over top of orzo salad and stir to coat. Sprinkle with feta cheese. To make Salmon: 4.Preheat grill pan over medium high heat. Brush salmon pieces with olive oil and sprinkle with salt and pepper. Cook 3 minutes per side or to desired degree of doneness (cooking time will depend on the weight of your fillet). To serve: 5.Evenly divide orzo salad among four bowls. Top with a salmon fillet. Serve immediately.


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