Go Back
–+ servings
closeup photo of Mediterranean Salmon Orzo Salad with feta, chickpeas, roasted red peppers and cucumbers.
Print Recipe
5 from 1 vote

Mediterranean Salmon Orzo Salad

This Mediterranean Salmon Orzo Salad is packed full of fresh flavors! Crunchy vegetables, briny olives, feta and hearty salmon are all tossed in a lemon vinaigrette.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salads
Cuisine: Mediterranean
Keyword: Mediterranean salmon salad, orzo, pasta salad, salad, salmon
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salmon

  • 6 ounces wild caught sockeye salmon
  • 1 teaspoon dried dill
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste

Salad

  • 1 cup uncooked orzo cooked, drained and cooled
  • 1 cup chickpeas rinsed and drained
  • 1 cup diced English or Persian cucumber
  • 1/2 cup diced roasted red peppers
  • 1/3 cup diced red onion
  • 1/3 cup crumbled feta
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons chopped sun dried tomatoes
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh dill

Vinaigrette

  • 1 1/2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 2 teaspoons maple syrup optional

Instructions

  • Preheat oven to 375° F. line a baking sheet with foil and spray the foil with cooking spray. Place the salmon on the baking sheet and sprinkle with the dill, oregano, garlic powder, salt and pepper. Bake for 8-10 minutes depending on the thickness or until the internal temperature is 120° - 125° F. Let the salmon cool for several minutes, remove it from the skin and flake it into pieces with a fork.
  • In a large bowl combine the cooked and cooled orzo, salmon, chickpeas, cucumber, red onion, roasted red peppers, olives, feta, sun dried tomatoes, parsley and dill. 
  • In a small bowl or jar combine the ingredients for the vinaigrette. Whisk or shake until combined and then pour onto the salad. Toss everything together until it’s coated in the vinaigrette. Taste for season. Serve immediately or cover and refrigerate until ready to serve.

Nutrition

Calories: 369kcal | Carbohydrates: 49g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 264mg | Fiber: 5g | Sugar: 6g