Lemon Orzo Salad with Salmon and Veggies
You have to try this Lemon Orzo Salad with Salmon and Veggies. It is packed with flavors and the perfect lunch to prep during the week. It is quick and easy to make, requiring less than an hour.
Ingredients
- 1.5 LBs salmon fillet
- 1 ¼ cup orzo (dry)
- 2 medium Cucumbers
- ½ cup lemon juice
- 2 medium avocados
- ¼ cup olive oil
- 3 Shallots
- 1 oz cilantro
- 1 TBSP parsley flakes
- 1 ½ TBSP garlic powder
- salt to taste
- 1 ½ TBSP black pepper
- 1 TBSP smoked paprika
Instructions
- Cook the Orzo pasta as instructed on the box.
- Remove the skin from the salmon and cut it.
- Season the salmon with 1 tbsp smoked paprika, 1 tsp garlic pepper, salt to taste, 1 tbsp black pepper, and 1 tsp parsley flakes.
- Heat some olive oil over medium heat in a non-stick pan, add the salmon, and cook for 5 minutes on each side or until fully cooked.
- Use a fork to break the salmon into pieces.
- Make the Salad dressing. In 4 mason jars, add 1 tbsp olive oil, 2-3 tbsp lemon juice, 1 tsp honey, ½ tsp parsley flakes, ½ tsp black pepper, ½ tsp garlic powder, and salt to taste, and combine.
- Dice the cucumber, shallots, and cilantro.
- To each jar, add ½ cup cucumber, 2 tbsp shallots, ½ cup cooked Orzo, ½ cup cooked salmon, half an avocado, and ¼ cup cilantro.
- When ready to eat, transfer the salad mixture to a bowl, combine, and enjoy!
Notes
The salad can be stored in the refrigerator for 4-5 days.
The honey is optional.