This orzo pasta salad is a filling and healthy salad, served warm making it terrific for a supper. The salmon and veggies are all prepared in one tray with a little hot experienced oil that is then utilized as the salad dressing at the end.

A bowl full of orzo pasta salad with salmon and roasted vegetables on a wooden board with a blue background.
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The crowning gem of this orzo pasta salad is the succulent salmon, completely flaky and experienced to excellence. I’m likewise including some roasted veggies, prepared at the exact same time as the salmon, for some lively colours and fresh flavours.

And what’s more, any leftovers can be kept, covered, in the refrigerator, and served cold for lunch the next day, what’s not to enjoy?

What is Orzo?

Orzo is a kind of pasta that’s frequently made from semolina flour. It has a special shape and might be misinterpreted for grains of rice.

Enjoyable reality, orzo in Italian really equates to ‘barley’ describing its rice or barley-like shape.

I do in some cases like to alter things up a little with pasta meals and utilize orzo. Orzo can be prepared in a sauce or stock and will take in the flavours likewise to a risotto, like in my Pan-Fried Salmon with velvety lemon Orzo.

Seriously Excellent Salads

This Orzo Pasta salad is a recipe from my very first book – Seriously Excellent Salads (<

DIRECTIONS Preheat the oven to 190 ° C( 375 ° F).(* )On a big baking tray (sheet), organize the salmon fillets, sweet potatoes, zucchini and red onion in a single layer. 2 salmon fillets,

2 medium sweet potatoes, 1 big zucchini, 1 red onion

Book cover of Seriously Good Salads book by Nicky Corbishley
  • In a little bowl, stir together the olive oil, salt, black pepper, garlic, chilli flakes, brown sugar, paprika and cumin and sprinkle all of it over the salmon and veggies on the tray. 3 tablespoons olive oil,
  • 1/2 teaspoon salt, 1/2 teaspoon newly ground black pepper,
  • 3 cloves garlic, 1/2 teaspoon chilli flakes,
  • 1 tablespoon light brown sugar, 1 teaspoon paprika,
  • 1 teaspoon ground cumin

Bake the salmon and veggies in the pre heated oven for 10 minutes.

After 10 minutes include the asparagus and green beans to the tray. Brush with oil from the tray and bake for an extra 10 minutes, or till the salmon is prepared through and the veggies hurt, examine the oven after 5 minutes, and get rid of anything that begins to look too brown, if needed.

12 asparagus spears,

100 g (1 cup) green beansrecipes On The Other Hand, in a pan, integrate the orzo with the hot stock and give a boil. Simmer for 7 minute till al dente, then drain in a colander. 210 g (1 cup) dried orzo pasta, 720 ml (3 cups) hot veggie or chicken stock

Eliminate the prepared salmon from the pan and flake with a fork. Location in a big bowl in addition to the roasted veggies and any oil that’s left on the pan. Include the prepared orzo, child spinach, grape tomatoes and the lemon passion and juice and toss together.

  • 60 g (2 cups) jam-packed child spinach leaves,
  • 8 grape or cherry tomatoes, Passion and juice of 1 lemon Plate up, spray with the fresh parsley and serve.
  • 20 g ( ¹/ ³ cup) sliced fresh parsley
  • ✎ Notes
  • Nutritional info is approximate, per serving, based upon this orzo salad serving 4 individuals as a lunch or supper.
  • Nutrition Calories:

486recipes kcal
Carbohydrates: 50recipe g Protein: 29 g Fat:

A blue bowl full of orzo pasta salad with salmon on a wooden chopping board.



Hydrogenated Fat: 3 g

4 g Monounsaturated Fat:

g Cholesterol: 52

Salt: 657

mg Potassium:

1379 mg Fiber:

7 g Sugar: