Mediterranean Salmon Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
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.
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