Salmon Orzo Pasta Salad with Olives, Arugula & Charred Lemons

Name: Salmon Orzo Pasta Salad with Olives, Arugula & Charred Lemons
Total time: 25 min
Yield: 6
Ingredients: 1 box (12 oz) Carbe Diem!™ Orzo; 3/4 pound salmon; 1/4 cup plus 1 tablespoon olive oil, divided; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 2 lemons, thinly sliced; 1/4 cup olive brine, from Castelvetrano olives; 1 shallot, minced; 1 cup chopped Castelvetrano olives; 4 cups arugula; 1/2 cup crumbled feta cheese (2 oz); 2 tablespoons chopped fresh dill

This vibrant Salmon Orzo Pasta Salad pairs tender roasted salmon and charred lemons with briny Castelvetrano olives, peppery arugula, and creamy feta. Tossed in a bright olive brine vinaigrette and finished with fresh dill, it’s a Mediterranean-inspired dish perfect for warm-weather meals or elegant make-ahead entertaining.

25 Minutes
6 Servings
19g Net Carbs
460 Calories

Ingredients

1 box (12 oz) Carbe Diem!™ Orzo
3/4 pound salmon
1/4 cup plus 1 tablespoon olive oil, divided
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 lemons, thinly sliced
1/4 cup olive brine, from Castelvetrano olives
1 shallot, minced
1 cup chopped Castelvetrano olives
4 cups arugula
1/2 cup crumbled feta cheese (2 oz)
2 tablespoons chopped fresh dill

Nutrition

6 Servings Per serving: Calories 460; Total Fat 21g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 770mg; Total Carbohydrate 45g (Dietary Fiber 26g, Sugars 1g); Protein 23g

% Daily Value: Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 8%;

Net Carbs = 19 grams

Steps

Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
Bring a large pot of salted water to boil. Add orzo and cook until al dente, about 13 to 15 minutes. Drain and set aside.
Meanwhile, place salmon on prepared baking sheet. Coat with 1 tablespoon olive oil and season with salt and pepper. Scatter lemon slices around salmon. Roast for 15 to 18 minutes, until salmon is cooked through, and lemons are charred; stirring lemons halfway through roasting time. Let cool for a few minutes, then use a fork to flake salmon into 1/2-inch pieces. Discard skin.
While salmon is roasting, place olive brine and shallot to a large bowl and whisk to combine. Let stand 10 minutes. Whisk in remaining 1/4 cup olive oil. Add rotini, salmon, lemons, olives, and stir until well coated.
If serving immediately, stir in arugula and season with salt and pepper. Sprinkle with feta cheese and dill. Alternatively, refrigerate for up to 1 day, and stir in arugula, feta and dill when ready to serve.

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