Mediterranean salmon salad
Delight in the vibrant flavors of a Mediterranean-inspired salmon salad. Succulent salmon paired with crisp greens and tangy dressing for a flavorful meal.
Ingredients:
- 2 (6-ounce) wild salmon filets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 3/4 cup uncooked whole wheat orzo pasta
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/3 cup reduced fat crumbled Feta cheese
- 1 (14-ounce) can quartered artichoke hearts (packed in water)
- 1 (14-ounce) can hearts of palm (salad cut)
- 4 cups Spring Mix blend
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 2 teaspoons Italian seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons grainy Dijon mustard
Instructions:
- Mix together all the ingredients for the dressing and keep it aside for later use.
- Heat up the broiler to HI. Season the salmon with salt, pepper, and oregano. Place it under the broiler and cook for 10-15 minutes, or until the fish is fully cooked and easily flakes with a fork.
- While the salmon is in the oven, prepare the pasta following the instructions on the package, skipping any salt and fat. Drain and rinse the pasta to cool slightly. Transfer it to a large bowl, add 2-3 tablespoons of Greek dressing, and gently mix together.
- Combine olives, red bell pepper, onions, feta, artichoke hearts, and hearts of palm with the orzo.
- To serve, place around 1 cup of Spring Mix on 4 plates. Top each with about 1 cup of the orzo salad. Divide the salmon evenly among the plates. Optionally, provide extra dressing on the side.
Summary:
- Calories: 498 kcal
- Fat: 20 g
- Protein: 74 g
- Carbs: 1 g
- Potassium: 1450 mg
- Magnesium: 107 mg