Grilled salmon with orzo salad

Delight in the perfect fusion of flavors with our grilled salmon and orzo salad. Taste the freshness of salmon paired with the savory goodness of orzo.

Ingredients:

• 1 teaspoon Meyer lemon zest plus 1/2 cup finely chopped Meyer lemon segments, divided
• 1/4 cup finely chopped shallot
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon granulated sugar
• 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup drained capers, roughly chopped
• 1/4 cup pitted Castelvetrano olives, chopped
• 3 tablespoons chopped fresh flat-leaf parsley, divided
• 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
• Pinch of cayenne pepper
• 6 (5-ounce) skin-on king salmon fillets
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon black pepper

Instructions:

1. Mix lemon wedges, shallots, 1 teaspoon of salt, and sugar in a medium bowl. Gently blend in 1/3 cup of olive oil; fold in capers, olives, 2 tablespoons of parsley, Aleppo, and cayenne. Set aside.
2. Heat up the grill to a high temperature (500°F). Coat salmon with the remaining 2 tablespoons of olive oil; add thyme, pepper, lemon peel, the rest of the parsley, and the remaining 1 1/2 teaspoons of salt. Grill the salmon with the skin facing down, covered, until the skin becomes crispy and golden, approximately 3 minutes. Turn the fish over and grill, uncovered, until it reaches the desired level of doneness, which should take around 2 to 3 minutes for a medium-rare consistency.
3. Place the fillets onto dinner plates, and evenly distribute the relish on top of each piece.

Summary:

• Calories: 2683 kcal
• Fat: 179 g
• Protein: 158 g
• Carbs: 109 g
• Potassium: 3916 mg
• Magnesium: 321 mg