sliced salmon garnished with lemons and parsley

Salmon Orzo Salad

Pan-fried fish is healthier than deep fried patties. Orzo is a barley-shaped pasta, perfect for soups and salads. It pairs well with salmon.
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Course Lunch & Dinner
$2.24 per serving
Servings 6 cups

Ingredients
 

  • 1 8-ounce salmon fillet (or one 7-ounce can, drained)
  • 1 cup orzo pasta
  • 8 ounces asparagus, cut into 2-inch pieces (about 1 1/2 cups)
  • ½ cup dried cranberries
  • ¼ cup green onions (sliced)
  • 2 Tablespoons canola oil
  • 1 Tablespoon vinegar
  • 1 ½ teaspoons prepared mustard
  • ½ teaspoon salt
  • dash black pepper
  • Nonstick spray

Instructions
 

  • For fresh salmon, coat grill, electric skillet, or pan with nonstick spray. Grill or pan-fry salmon over medium heat for 10 minutes per inch of thickness, or until internal temperature reaches 145°F.
  • Let salmon cool. Flake into bit-sized pieces with a fork. For canned salmon, drain and flake.
  • Cook orzo according to package. Drain and cool.
  • Chop asparagus, then steam or sauté.
  • Combine salmon, orzo, asparagus, cranberries, and green onions in a large bowl.
  • In a small bowl, mix together oil, vinegar, mustard, salt, and pepper until well blended.
  • Pour over salmon and pasta mixture. Gently toss to coat.
  • Serve warm or cold.

Nutrition Label

Serving: 1.5 cups
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