Lemon-Oregano Salmon
Orzo Pasta Salad
Ingredients
- 6 (6-oz) salmon fillets
- ½ tsp salt
- 2 Tbsp olive oil, divided
- 1 lemon, zested and juiced
- 1 Tbsp chopped fresh oregano
Instructions
- Season salmon with salt and desired amount of pepper. Cook salmon in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or to desired doneness.
- Stir together 1 Tbsp oil, lemon zest, lemon juice, and oregano. Spoon over salmon.
Side Dish Ingredients
- 8 oz orzo
- 2 zucchini, thinly sliced
- 1 pint grape tomatoes, halved
- ½ cup Greek vinaigrette
- ¼ cup chopped fresh basil
- ½ tsp salt
Side Dish Instructions
- Cook pasta according to package directions, adding zucchini during last 2 minutes of cooking; drain and rinse with cold water.
- Place pasta mixture in a large bowl; add tomatoes, vinaigrette, basil, and salt. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
257
|
239
|
496
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 35 | 7 | 42 |
| Carb (g) | 1 | 34 | 35 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 321 | 320 | 641 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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