On the Grill
Roasted Salmon Orzo Salad
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
- 1½ Tbsp olive oil
- 1 (4-oz) pkg crumbled feta cheese
- 3 Tbsp chopped fresh dill
- ⅓ cup diced red onion
- 1 pint organic 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 oil; sprinkle lightly with kosher salt and pepper. Broil 7 to 9 minutes or until fish flakes with a fork.
- Toss together orzo, cheese, Lemon-Dill 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.
Side Dish Ingredients
- 1 Tbsp chopped fresh dill
- 3 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Whisk together all ingredients in a bowl.
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