Description
This vibrant Greek-inspired recipe features perfectly grilled salmon fillets seasoned with smoked paprika, fresh herbs, and garlic, paired with a bright and refreshing lemon feta orzo summer salad loaded with fresh vegetables, chickpeas, and herbs. The combination of charred salmon, tangy lemon feta, and a medley of fresh summer flavors makes this dish a healthy and satisfying meal, perfect for warm weather dining or a light yet flavorful dinner.
Ingredients
For the Salmon
- 4 (5-6 ounce) salmon fillets
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons smoked paprika
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- Pinch of red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
- 1-2 lemons, sliced and seeds removed
For the Lemon Feta Orzo Salad
- 3 cups cooked orzo
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 1/2 cup fresh basil, dill, and/or mint, chopped (a mix recommended)
- 1 cup fresh basil, dill, and/or chives, chopped (a mix recommended)
- 8 ounces feta cheese, crumbled
- 1 roasted red pepper, chopped
- 1 (14 ounce) can chickpeas, drained
- 2 cups cherry tomatoes, halved
- 1/2 cup green olives
- 1/2 cup cucumber, diced
- 1 avocado, diced
- 3 tablespoons extra virgin olive oil (for lemon feta topping)
- Pinch of red pepper flakes, salt, and black pepper, to taste (for salad)
Instructions
- Prepare the Salmon Marinade: Place the salmon fillets in a 9x13 inch baking dish. Add 3 tablespoons of olive oil, balsamic vinegar, smoked paprika, chopped oregano, shallot, minced garlic, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Rub the marinade evenly into the salmon fillets. Toss the lemon slices into the olive oil and marinade.
- Make the Orzo Salad: In a large serving bowl, combine the cooked orzo, 1/3 cup olive oil, juice of 1 lemon, 1/2 cup of the fresh herb mix (basil, dill, mint), and a pinch each of crushed red pepper flakes, salt, and pepper. Add the drained chickpeas, chopped roasted red pepper, halved cherry tomatoes, green olives, diced cucumber, and avocado. Toss everything gently to combine and set aside.
- Grill the Salmon: Heat a grill, grill pan, or skillet over medium-high heat. Place the salmon fillets skin side down on the grill and add the lemon slices. Cover and cook for 4-5 minutes until the skin is lightly charred. Flip the salmon and lemons and cook for an additional 3-4 minutes until the salmon is opaque and cooked through. Remove from the heat.
- Prepare the Lemon Feta Topping: Finely chop the grilled lemon slices and mix them with the remaining fresh herbs, crumbled feta cheese, and 3 tablespoons of olive oil. Stir to combine. Add a couple of spoonfuls of this lemon feta mixture to the orzo salad and toss gently.
- Assemble and Serve: Divide the orzo salad evenly among plates. Top each serving with a grilled salmon fillet. Spoon the remaining lemon feta topping over the salmon and garnish with additional fresh herbs and an extra squeeze of lemon juice if desired. Enjoy immediately.
Notes
- For best flavor, use fresh herbs like oregano, basil, dill, and mint as recommended.
- Removing seeds from the lemon slices before grilling prevents bitterness.
- Cook the orzo according to package instructions ahead of time and let it cool before making the salad.
- Adjust red pepper flakes to your preferred level of heat or omit if sensitive to spice.
- Use skin-on salmon for a better grilled texture and to help keep the fillet intact while cooking.
- If grilling outdoors is not possible, a grill pan or skillet on the stovetop works equally well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
