Ingredients and Weight:
- Salmon fillets (8 oz per person)
- Orzo pasta (1 cup)
- Kale (1 bunch, washed and chopped)
- Red onion (1/2 cup, thinly sliced)
- Cherry tomatoes (1 cup, halved)
- Feta cheese (1/2 cup, crumbled)
- Olives (1/4 cup, pitted and halved)
- Olive oil (1/4 cup)
- Lemon juice (2 tablespoons)
- Dijon mustard (1 tablespoon)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat and cook the salmon for 5-7 minutes per side, or until cooked through.
- While the salmon is cooking, bring a pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and let cool.
- In a large bowl, combine the cooked orzo, chopped kale, sliced red onion, halved cherry tomatoes, crumbled feta cheese, and halved olives.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve the salad immediately with cooked salmon on top.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g
Dish Characteristics:
- Colorful and vibrant
- Savory and tangy with a hint of sweetness from the tomatoes
- Healthy and filling
User Comments:
- "This salad is absolutely delicious! The combination of orzo, kale, salmon, and feta is perfect."
- "I love the tangy dressing and the crunchy red onion."
- "This salad is a great way to get a healthy meal on the table in a hurry."
- "The lemon juice really brightens up the flavors."
- "I've made this salad several times now and it's always a hit with my family and friends."
Special Precautions and Tips:
- Be sure to cook the salmon thoroughly to ensure it is safe to eat.
- If you don't have Dijon mustard, you can substitute yellow mustard.
- This salad can be made ahead of time and kept in the refrigerator for up to 3 days.
