This recipe is a “must try” for the summer! Salmon orzo salad is light, lemony, and refreshing and fills you up without weighing you down. It can be served room temperature or cold so it’s easy to make ahead and pull out of the fridge when you’re ready to eat. I love that it’s packed with vegetables and heart healthy salmon. I usually buy wild caught frozen salmon, so we have it on hand (fresh is even better in this recipe, though, I’m sure!).
We pile this salad high on our plates, and usually end up putting the whole bowl of salmon orzo salad on the table so we can keep scooping! It’s so good. Even M gets in on the action in his own preschooler way. He usually picks out the salmon and orzo and we strike a deal that he has to try at least one pea. 😉
Side note: The salmon in this recipe is awesome on it’s own. It would be fantastic alongside grilled vegetables.
- 8 oz salmon
- 1/4 cup honey
- 3 tablespoons lemon juice
- 1 teaspoon dried parsley
- 1 cup orzo
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon dried dill
- 1 cup peas
- 1 cup spinach, finely chopped
- Preheat the oven to 375 degrees.
- Combine the honey, lemon juice, and parsley in a small bowl.
- Place the salmon on a large piece of foil and pull the sides up.
- Pour the honey mixture over the salmon and wrap the foil loosely around the fish (like a packet).
- Bake about 15 minutes or until it flakes easily.
- While the salmon is baking, cook the orzo according to the package directions and drain well.
- Combine the cooked orzo with the olive oil, lemon juice, and dill and mix very well.
- Add the peas and spinach and stir again.
- When the salmon is done, break it in to small, bite sized pieces with a fork. Add the fish to the salad and stir until it's well combined.
- Serve room temperature or refrigerate and serve cold.