Perfectly roasted salmon is the starring ingredient in this gorgeous spring pasta salad that's perfect for a picnic or outdoor setting!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: Orzo Salad, Spring Orzo Salad
Servings: 4servings
Calories: 373kcal
Author: Whitney Reist
Ingredients
For the dressing:
1teaspoonDijon mustard
¼cupfreshly squeezed lemon juice
¼cupextra virgin olive oil
½teaspoonminced garlic
1tablespoonfresh dillminced
Salt and pepper to taste
For the salad:
10ounceswild caught salmon fillet
Kosher salt
Freshly cracked black pepper
Extra virgin olive oil
½poundfresh asparagus spearsends trimmed
1cupdried orzo pasta
1cupgrape or cherry tomatoessliced in half lengthwise
5ouncesfeta cheesecrumbled
Optional: Bibb lettuce leaves for serving
Instructions
For the dressing:
Combine all ingredients except for salt and pepper in a Mason jar with a lid or other small container with a lid. Shake vigorously to combine. Season to taste with salt and pepper. Set aside while you prepare the rest of the salad or make up to one day ahead and refrigerate until ready to use (refrigerated dressing may solidify somewhat; simply run the container under warm water to liquify it again.)
For the salad:
Turn your oven broiler on the low setting and line a baking sheet with foil Spray lightly with cooking spray. Place the salmon fillet on top of the foil. Brush about two teaspoons of olive oil over the top of the salmon and sprinkle a teaspoon of coarse kosher salt and ½ teaspoon of freshly cracked black pepper over the top. Broil for two minutes, then set the oven on 425 degrees F. Roast the salmon for 8-10 minutes until medium doneness; it should be pink in the center and flake easily with a fork. Remove from oven and let cool for about 5 minutes before flaking the entire fillet into small pieces with a fork.
While the salmon roasts, fill a large pot with water and bring to a boil. Salt the water with 2 teaspoons of salt. Place the trimmed asparagus spears in the water and boil for 90 seconds. Use tongs to carefully remove the asparagus from the pot, keeping the water at a boil. Place the asparagus in a bowl filled with ice and water, then add your orzo to the boiling water and cook for 6 minutes.
While the orzo cooks, drain the asparagus from the ice water and pat dry. Slice the asparagus into 1-inch pieces length-wise.
Drain the orzo into a fine mesh strainer and shake the strainer thoroughly to remove excess water. Place the orzo into a large bowl, along with the sliced tomato halves, asparagus, crumbled feta, and flaked salmon. Add the entire amount of vinaigrette and gently toss all of the ingredients to combine thoroughly. Serve immediately with Bibb lettuce cups or refrigerate for 6 hours to serve chilled. The pasta salad can be enjoyed for up to 2 days and tastes great chilled.