Description
This Greek Salmon with Lemon Feta and Orzo Summer Salad combines tender, smoky salmon fillets with a vibrant medley of Mediterranean flavors. Featuring a refreshing orzo salad tossed with fresh herbs, cherry tomatoes, olives, chickpeas, and creamy avocado, finished with a tangy lemon-feta dressing, this dish is perfect for a light, healthy summer meal ready in just 30 minutes.
Ingredients
Salmon and Marinade
- 4 (5-6 ounce) salmon fillets
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons smoked paprika
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
- 1-2 lemons, sliced, seeds removed
Orzo Summer Salad
- 3 cups cooked orzo
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 1/2 cup mixed fresh basil, dill, and/or mint, chopped
- 1 (14 ounce) can chickpeas, drained
- 1 roasted red pepper, chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup green olives, sliced or whole
- 1/2 cup cucumber, diced
- 1 avocado, diced
Lemon Feta Herb Topping
- 8 ounces feta cheese, crumbled
- 1/2 cup mixed fresh basil, dill, and/or chives, chopped
- 3 tablespoons extra virgin olive oil
- Chopped lemon slices from grilling
Instructions
- Prepare the Salmon Marinade: Place the salmon fillets in a 9×13 inch baking dish. Add 3 tablespoons of olive oil, balsamic vinegar, smoked paprika, chopped oregano, shallot, minced garlic, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Rub the seasonings and oil evenly into the salmon flesh. Toss in the lemon slices to marinate with the salmon.
- Make the Orzo Salad: In a large serving bowl, combine the cooked orzo, 1/3 cup olive oil, juice of 1 lemon, and 1/2 cup chopped fresh herbs (basil, dill, and/or mint). Season with a pinch each of crushed red pepper flakes, salt, and black pepper. Add the drained chickpeas, roasted red pepper, cherry tomatoes, green olives, cucumber, and diced avocado. Toss everything gently to mix and coat with the dressing.
- Grill the Salmon: Heat your grill, grill pan, or skillet over medium-high heat. Place the salmon fillets on the hot surface, skin side down, along with the lemon slices. Cover and cook for 4-5 minutes until the skin is lightly charred. Flip the salmon and lemon slices carefully and grill for another 3-4 minutes until the salmon is opaque and cooked through. Remove from heat.
- Prepare Lemon Feta Herb Topping: Finely chop the grilled lemon slices. In a small bowl, mix these chopped lemons with the crumbled feta cheese, 3 tablespoons olive oil, and 1/2 cup chopped fresh herbs (basil, dill, and/or chives).
- Assemble and Serve: Add a couple of spoonfuls of the lemon feta herb mixture to the orzo salad and gently toss. Divide the orzo salad among four plates. Top each with a grilled salmon fillet. Sprinkle additional lemon feta over the salmon, garnish with fresh herbs, and add an extra squeeze of lemon if desired. Enjoy your fresh, vibrant Greek-inspired meal!
Notes
- Use fresh lemon slices without seeds to avoid bitterness.
- Ensure salmon is cooked to opaque but still moist for best texture.
- Orzo should be cooked al dente and cooled before mixing with salad ingredients.
- You can substitute fresh herbs depending on availability or preference.
- For a spicier kick, adjust the amount of red pepper flakes to taste.
- The salad can be made ahead but add avocado last to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
