I am particularly fond of a Greek salmon and Orzo Salad that welcomes being eaten warm, but is just as happy cooling quietly on the side, waiting for you to come back to it. The orzo soaks up lemon and oil, the roasted vegetables sweeten as they sit, and the salmon flakes softly into the bowl, needing very little encouragement to devour at all!
I tend to come back to this trusty Greek Salmon and Orzo Salad recipe when I want something that eats like a meal but feels much lighter than it looks. Lemon in the air. Feta softening at the edges. Salmon flaking under its own weight. That moment, before the first forkful, when you already know it’s going to be good.
Because it is good. Calmly so.
A beautiful balance of flavours…
What I love here is how nothing rushes you. The orzo is tender but not soft. The salmon stays just opaque, giving way in large pieces rather than crumbs. Roasted courgettes bring softness, but they don’t collapse. The charred peppers add a real sweetness.
Feta salts the orzo gently. Lemon brightens it without lingering. The herbs don’t push forward. Dill works with the fish. Parsley holds the line.
I always taste the orzo before adding the salmon. Always. Sometimes it needs another squeeze of lemon. Sometimes not. It depends entirely on the sun-dried tomatoes. Some are more flavourful than others. This is not a sharp salad. Nor is it rich, exactly. It sits somewhere in between. And I guarantee it is likely to become one of your favourites that you’ll make again and again.
Where the flavour actually comes from
Orzo gets mistaken for filler. I don’t agree. It absorbs flavour without becoming claggy, especially when dressed warm. That’s why the sun-dried tomatoes go in early. They loosen. Their oil coats the grains. Everything else follows.
Courgettes matter more than you’d think. Roast them properly and they bring sweetness without moisture. Too pale and they sulk. Too dark and they dominate. There’s a brief window where they’re perfect. You’ll know.
The peppers want colour. Real char. Not softness alone. I like red and yellow together because the sweetness varies slightly. Green would be wrong here. Too sharp. (I’ve tried.)
Greek Salmon doesn’t need much to taste incredible. Lemon zest, oregano, garlic. Black pepper. That’s it.
How it eats the next day
This Greek Salmon and Orzo Salad doesn’t mind being left alone. Warm, it feels settled and generous. At room temperature, everything loosens slightly. Cold, the next day, it sharpens again, firmer, more defined, still balanced. That’s often when I like it most. Straight from the fridge. No reheating. Just a fork and perfect for a working lunchbox.
It holds its shape overnight. The orzo doesn’t stiffen. The vegetables stay sweet. The salmon keeps its integrity. It never announces itself as leftovers.
If this sort of dish appeals, you might also like my salmon and fennel gnocchi bake, which leans further into softness and warmth, or the orange, fennel and crispy chickpea salad with feta, which shares the same clean balance and improves after a little rest.
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Ingredients
-
Greek Salmon
- Roasted Vegetables
- Orzo Salad
- Lemon Dressing
Instructions
-
Roast the vegetables (20–25 mins)
- Preheat the oven to 220°C (200°C fan).
- Toss the courgettes and peppers with olive oil, salt and pepper.
- Roast until soft and lightly charred at the edges. Season the salmon (2 mins)
- Rub the salmon with olive oil, lemon zest, oregano, garlic and black pepper.
- Set aside while the vegetables cook. Cook the orzo (8–10 mins)
- Boil the orzo in generously salted water until just tender.
- Drain well and return to the warm pan. Build flavour while warm (2 mins)
- Stir the sun-dried tomatoes into the hot orzo so they soften and release their oil.
- Add a small squeeze of lemon juice. Make the dressing (1 min)
- Whisk together the olive oil, lemon juice, black pepper and Dijon if using. Finish the orzo (3 mins)
- Fold in the roasted vegetables, cucumber, herbs and most of the feta.
- Spoon over the dressing and toss gently. Taste and adjust. Cook the salmon (6–8 mins)
- Pan-fry in a hot non-stick pan until just cooked and lightly crisp, or roast in the oven for 10–12 minutes. Serve
- Spoon the orzo into a wide bowl.
- Flake the salmon over the top and finish with remaining feta and black pepper.
Notes
Hey Lolly Kitchen Notes: This salad works beautifully warm, at room temperature or cold. Keep the salmon separate if prepping ahead for lunches. Sun-dried tomatoes add enough richness — no extra salt usually needed. A spoon of Greek yoghurt or labneh folded through the orzo adds creaminess. Dill pairs particularly well with salmon, but parsley alone also works.
