This is one of my favorite meals!!! With the weather being so nice here in Colorado (in the high 60s!!!), this fresh and light meal definitely hits the spot. This recipe also makes about 3 large helpings of orzo salad, so you can look forward to leftovers! The salad is great cold or at room temp!
INGREDIENTS
-1 skinless salmon steak
-1 cup orzo pasta
-1/2 small red onion
-1/2 container cherry tomatoes
-1/2 cucumber
-1/2 lemon
-2oz feta cheese
-Za'atar
DIRECTIONS
1. Begin by bringing a medium pot of salted water to a boil. Cook the orzo pasta according to package directions.
2. Season both sides of the salmon with salt, pepper, and garlic powder. Heat olive oil in a small skillet over medium heat. Cook salmon for about 5 minutes per side.
3. While salmon and orzo are cooking, small dice the red onion and cucumber and quarter the cherry tomatoes. Add the red onion, cherry tomatoes, cucumber and feta cheese to a mixing bowl.
4. Once the orzo is done, drain and rinse with cold water. Add the orzo to mixing bowl with the vegetables. Squeeze in the juice of 1/2 a lemon and drizzle with olive oil. Season with salt, pepper, garlic powder, and Za'atar. Mix.
5. Serve salmon with orzo salad on the side.