Description
A fresh and healthy salmon asparagus orzo salad that combines flavors and textures.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups water
- 1 lb salmon fillet
- 1 bunch asparagus, trimmed
- 2 cups mixed greens
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Season the salmon fillet with salt and pepper. Place on a baking sheet.
- Roast the salmon for 12-15 minutes, or until cooked through.
- In the same oven, roast the asparagus for 8-10 minutes, until tender.
- In a large bowl, combine the cooked orzo, mixed greens, roasted salmon, and asparagus.
- In a small bowl, whisk together olive oil and lemon juice. Drizzle over the salad.
- Toss gently to combine and serve immediately.
Notes
- Use wild-caught salmon for better flavor.
- Substitute quinoa for orzo for a gluten-free option.
- Add cherry tomatoes for extra color and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: salmon asparagus orzo salad