Mediterranean Salmon Salad
Photography: Photo: Beau Gustafson; Styling: Leigh Ann Ross; 
Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.
| Servings:4 servings (serving size: 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1/2 cup uncooked orzo
- 2 (6-ounce) salmon fillets (about 1 inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- Cooking spray
- 2 cups torn spinach
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 4 kalamata olives, pitted and chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons crumbled feta cheese
Amount Per
Serving
- cholesterol:49 mg
- calcium:56 mg
- fat:7.7 g
- saturated fat:1.6 g
- protein:20.3 g
- mono fat:2.7 g
- calories from fat:30 %
- iron:1.3 mg
- carbohydrate:19.3 g
- sodium:310 mg
- poly fat:2.3 g
- calories:231
- fiber:1.8 g
directions
1. Preheat broiler.
2. Cook pasta according to package directions, omitting salt and fat.
3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.
4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.
