Description
Mediterranean Salmon with Lemon Orzo is a high-protein, heart-healthy dinner featuring tender baked salmon, bright lemon, fresh herbs, and vibrant vegetables. Balanced, nourishing, and perfect for a weeknight meal.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ยฝ teaspoon paprika
- ยฝ teaspoon sea salt
- ยผ teaspoon freshly ground black pepper
- Zest of 1 lemon
- Juice of ยฝ lemon
- 1 cup dry orzo pasta
- 2 cups low-sodium vegetable or chicken broth
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 1 cup cherry tomatoes, halved
- ยฝ cup cucumber, diced
- ยผ cup red onion, finely chopped
- ยผ cup kalamata olives, sliced
- ยผ cup crumbled feta cheese
- Juice of ยฝ lemon
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Fresh dill (optional garnish)
- Extra lemon wedges (optional garnish)
Instructions
- Preheat oven to 400ยฐF (200ยฐC) and line a baking sheet with parchment paper.
- Pat salmon fillets dry and place on prepared baking sheet.
- In a small bowl, mix olive oil, garlic, oregano, paprika, salt, pepper, lemon zest, and lemon juice.
- Brush mixture evenly over salmon fillets.
- Bake for 12โ15 minutes until salmon flakes easily with a fork.
- Heat olive oil in a saucepan over medium heat.
- Add shallot and sautรฉ 2โ3 minutes until softened.
- Stir in dry orzo and toast for 1 minute.
- Pour in broth, bring to a boil, then reduce heat and simmer 8โ10 minutes until tender.
- Remove from heat and cool slightly.
- Fold in cherry tomatoes, cucumber, red onion, olives, feta, lemon juice, and parsley.
- Season with salt and pepper to taste.
- Serve salmon over lemon orzo and garnish as desired.
Notes
- For extra protein, add chickpeas to the orzo or serve with Greek yogurt.
- Substitute quinoa or rice for a gluten-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to maintain salmon tenderness.
- Omit feta for a dairy-free variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg