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.
Come stop by and visit me on my Instagram or Tik Tok Channel where you can watch me make things in real life!
Ingredients
Greek salmon
- 2 –3 salmon fillets
- 1 tbsp olive oil
- Zest of 1 lemon
- 1 tsp dried oregano
- 1 small garlic clove finely grated
- Black pepper to taste
- Pinch smoked paprika optional
Roasted vegetables
- 2 courgettes sliced into thick half-moons
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 tbsp olive oil
- Sea salt and black pepper to taste
Orzo salad
- 250 g orzo
- 6 –8 sun-dried tomatoes in oil finely chopped
- ½ cucumber diced small
- 75 –100g feta crumbled
- Small handful flat-leaf parsley finely chopped
- Small handful dill finely chopped
Lemon dressing
- 3 tbsp extra virgin olive oil
- Juice of ½–1 lemon to taste
- Black pepper to taste
- 1 tsp Dijon mustard optional
Instructions
Roast the vegetables
- Preheat the oven to 220°C / 200°C fan. Toss the courgettes, red pepper and yellow pepper with olive oil, sea salt and black pepper. Roast for 20–25 minutes, until soft and lightly charred at the edges.
Season the salmon
- Rub the salmon fillets with olive oil, lemon zest, oregano, grated garlic, black pepper and smoked paprika, if using. Set aside while the vegetables roast.
Cook the orzo
- Boil the orzo in generously salted water for 8–10 minutes, or according to packet instructions, until just tender. Drain well and return it to the warm pan.
Build flavour while warm
- Stir the chopped sun-dried tomatoes into the hot orzo so they soften and release their oil. Add a small squeeze of lemon juice and stir through.
Make the dressing
- Whisk together the extra virgin olive oil, lemon juice, black pepper and Dijon mustard, if using.
Finish the orzo salad
- Fold the roasted vegetables, diced cucumber, parsley, dill and most of the feta through the orzo. Spoon over the dressing and toss gently. Taste and adjust with more lemon or black pepper if needed.
Cook the salmon
- Pan-fry the salmon in a hot non-stick pan for 6–8 minutes, turning once, until just cooked and lightly crisp at the edges. Alternatively, roast in the oven for 10–12 minutes, depending on thickness.
Serve
- Spoon the orzo salad into a wide serving bowl or individual bowls. Flake the salmon over the top and finish with the remaining feta and black pepper.
Notes
- Stir the sun-dried tomatoes into the orzo while it is still warm so their oil coats the pasta properly.
- Don’t overcook the salmon. You want it just opaque, so it flakes into soft, generous pieces rather than drying out.
- Let the peppers and courgettes take on a little colour. The char is where the sweetness comes from.
- This salad works beautifully warm, at room temperature or cold from the fridge the next day.
- If prepping ahead, keep the salmon separate and fold it through just before eating.
- A spoon of Greek yoghurt or labneh stirred through the orzo adds creaminess if you want a softer finish.
