Description
A light and flavorful salmon asparagus orzo salad tossed with fresh herbs, lemon, and a simple vinaigrette for a refreshing spring or summer meal.
Ingredients
Units
Scale
- 8 oz orzo pasta
- 2 cups cooked salmon, flaked
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Optional: crumbled feta cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions.
- During the last 2 minutes of cooking, add the asparagus pieces to the pot. Drain and rinse with cold water to stop cooking; set aside.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, salt, and pepper.
- Add the cooked orzo, asparagus, flaked salmon, cherry tomatoes, red onion, dill, and parsley to the bowl. Toss gently to combine.
- Adjust seasoning to taste and garnish with crumbled feta if desired.
- Serve chilled or at room temperature.
Notes
- Use leftover baked or grilled salmon for convenience.
- Substitute asparagus with green beans or snap peas if preferred.
- Make it dairy-free by omitting the feta cheese.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 50mg