Roasted Salmon Orzo Salad with Lemon-Dill Vinaigrette
Ingredients
- 6 cups water
- 1 (16-oz) pkg trimmed green beans, cut into 2-inch pieces
- 12 oz whole wheat orzo
- 2 lb skinned salmon fillets
- ½ cup plus 2 Tbsp refrigerated lemon vinaigrette, divided
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (4-oz) pkg crumbled feta cheese
- 3 Tbsp chopped fresh dill
- ⅓ cup diced red onion
- 1 pint grape tomatoes, halved
Instructions
- Preheat broiler. Bring water to a boil in large Dutch oven. Add green beans; cook 3 minutes or until tender.
- Remove beans from boiling water using a slotted spoon, and plunge into ice water, reserving boiling water in Dutch oven. Drain beans.
- Return reserved water to a boil; add orzo, and cook according to package directions.
- Meanwhile, place fish on a greased foil-lined baking sheet. Rub with 2 Tbsp vinaigrette; sprinkle with salt and pepper. Broil 7 to 9 minutes or until fish flakes with a fork.
- Toss together orzo, cheese, ½ cup vinaigrette, 2 Tbsp dill, beans, onion, and tomatoes in a bowl. Flake fish into large pieces, and arrange over pasta salad; sprinkle with 1 Tbsp dill.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
554
|
554
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 45 | 45 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 584 | 584 |
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