Roasted Salmon Orzo Salad with Lemon-Dill Vinaigrette
Ingredients
- 9 oz whole wheat orzo (1½ cups)
- 6 cups sliced green beans (about 2-inch pieces)
- 1½ lb skinned salmon fillets
- ¾ cup refrigerated lemon vinaigrette (such as Marzetti Simply Dressed), divided
- ½ tsp pepper
- 3 cups grape tomatoes
- ½ cup diced red onion
- ¾ cup crumbled reduced-fat feta cheese
- 3 Tbsp chopped fresh dill, divided
Instructions
- Preheat broiler. Cook orzo according to package directions, adding beans 4 minutes before end of cooking time. Drain in colander and run under cold water to cool quickly; drain well.
- Meanwhile, place fish on a foil-lined baking sheet coated with cooking spray. Rub with 2 Tbsp vinaigrette; sprinkle with pepper. Broil 7 to 9 minutes or until fish flakes with a fork.
- Toss together orzo mixture, tomatoes, onion, cheese, ⅔ cup vinaigrette and 2 Tbsp dill 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 |
458
|
458
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 33 | 33 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 594 | 594 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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