Lemon-Oregano Salmon
Orzo Pasta Salad
Ingredients
- ½ lemon
- 3 (6-oz) salmon fillets
- ¼ tsp salt
- 1 Tbsp olive oil, divided
- 1½ tsp chopped fresh oregano (or use ½ tsp dried)
Instructions
- Grate zest and squeeze juice from lemon. Sprinkle fish with salt and desired amount of pepper. Cook fish in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or to desired doneness.
- Stir together ½ Tbsp oil, lemon zest, lemon juice, and oregano. Spoon over fish.
Side Dish Ingredients
- 4 oz orzo
- 1 zucchini, thinly sliced
- 1 cup halved grape tomatoes
- ¼ cup Greek vinaigrette
- 2 Tbsp chopped fresh basil
- ¼ 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 bowl. Add tomatoes, vinaigrette, basil, and salt; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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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