Lemon-Salmon Salad with Orzo and Pea Pods
Fresh Atlantic salmon adds perfect protein to this orzo-spinach salad. Radishes bring color and zip, and raisins bring a touch of sweetness.
Serves: 8Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy
- 1 pound skinless salmon filet
- 1 tablespoon extra-virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 package (16 oz.) orzo pasta
- 2 cups snow peas, ends trimmed and cut in half
- 1⁄4 cup shallot, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon apple cider or white vinegar
- 1 teaspoon Dijon mustard
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup extra-virgin olive oil
- 4 cups baby spinach
- 1⁄2 cup radishes, thinly sliced
- 1⁄2 cup golden raisins
- Heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Place salmon on baking sheet; drizzle with the 1 tablespoon oil and sprinkle with the ¼ teaspoon salt and ¼ teaspoon pepper. Bake 8 to 12 minutes or until fish reaches internal temperature of 145° F and flakes easily with fork. Cool completely. Break into pieces.
- Meanwhile, heat 4 quarts salted water in large stockpot. Cook orzo as directed on package to desired doneness, adding pea pods during last 30 seconds of cooking. Drain pasta and pea pods; rinse in cold water.
- In 2-cup measure, whisk shallot, dill, lemon zest, lemon juice, vinegar, mustard, the ¾ teaspoon salt and the ½ teaspoon pepper. Gradually whisk in the ½ cup olive oil.
- In large bowl, toss orzo, pea pods, spinach, radishes and raisins with vinaigrette until coated. Add salmon and toss gently to combine.
- Refrigerate leftovers.