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Greek Salmon and Orzo Salad with Charred Peppers, Roasted Courgettes & Feta

A generous Greek-inspired orzo salad with lemony salmon, charred peppers, roasted courgettes, sun-dried tomatoes, herbs and salty feta. Fresh, filling and just as good warm as it is cold.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Greek
Keyword: charred peppers, easy fish dinner, feta salad, Greek salmon and orzo salad, Greek-inspired salad, healthy mains, meal prep lunch, Mediterranean salmon, orzo salad, pescatarian dinner, roasted courgettes, salmon orzo salad, salmon recipes, salmon salad, summer salad, sun-dried tomato orzo
Servings: 4
Calories: 661kcal
Author: Hey Lolly

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

Hey Lolly's Top Tips
  • 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.

Nutrition

Calories: 661kcal
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