On the Grill
Broiled Salmon-Orzo Salad
Lemon-Dill Vinaigrette
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 3 cups water
- 2 cups trimmed green beans, cut into 2-inch pieces
- 4 oz whole wheat orzo
- ½ lb skinned salmon fillets
- 1 Tbsp olive oil
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ¼ cup crumbled feta cheese
- 1 Tbsp chopped fresh dill, divided (or use 1 tsp dried dill)
- ¼ cup sliced red onion
- 1 cup organic grape tomatoes, halved
Instructions
- Preheat broiler. Bring water to a boil in a large saucepan. Add green beans; cook 3 minutes or until tender.
- Remove beans from boiling water using a slotted spoon; plunge beans into ice water, reserving water in pot. Drain beans.
- Return water to a boil; add orzo, and cook according to package directions.
- Meanwhile, place fillets on a greased foil-lined baking sheet. Rub with oil; sprinkle with kosher salt and pepper. Broil 7 to 9 minutes or until fish flakes with a fork.
- Toss together orzo, cheese, Lemon-Dill Vinaigrette recipe, ½ Tbsp dill, beans, onion, and tomatoes in a bowl.
- Flake fish into large pieces, and arrange over pasta salad; sprinkle with ½ Tbsp dill.
Side Dish Ingredients
- 1 tsp chopped fresh dill (or use ¼ tsp dried dill)
- 2 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- 1 clove garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Whisk together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
503
|
127
|
630
|
| Fat (g) | 17 | 14 | 31 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 36 | 0 | 36 |
| Carb (g) | 56 | 2 | 58 |
| Fiber (g) | 13 | 0 | 13 |
| Sodium (mg) | 438 | 176 | 614 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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