Short Description

Grilled Salmon with Avocado Greek Salsa and Lemon Orzo is a Mediterranean-inspired dish featuring perfectly grilled salmon fillets served over zesty lemon orzo and topped with a vibrant salsa of avocado, tomatoes, cucumber, olives, feta, and fresh herbs. This wholesome and colorful meal is bursting with flavor, freshness, and heart-healthy ingredients.

Why You’ll Love This Recipe

• Combines lean protein, whole grains, and healthy fats
• Perfectly balanced flavors: citrusy, savory, and creamy
• Ideal for summer dinners, light lunches, or meal prep
• Ready in under 40 minutes
• Naturally gluten-free option with gluten-free orzo
• Bright, fresh salsa adds color and texture
• Can be grilled outdoors or on a stovetop grill pan
• Family-friendly and easy to scale up
• Low-carb and nutrient-rich meal
• A wholesome way to enjoy grilled salmon

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the salmon:

• salmon fillets
• olive oil
• lemon juice
• salt and black pepper
• dried oregano

For the avocado Greek salsa:

• ripe avocado, diced
• cherry tomatoes, chopped
• cucumber, diced
• red onion, finely chopped
• Kalamata olives, sliced
• crumbled feta cheese
• fresh parsley, chopped
• red wine vinegar
• extra virgin olive oil
• salt and pepper

For the lemon orzo:

• orzo pasta
• water or broth
• olive oil
• lemon zest and juice
• salt and pepper
• fresh parsley, chopped

Directions

1. Preheat your grill or grill pan over medium-high heat.
2. Pat the salmon fillets dry and brush with olive oil, lemon juice, and sprinkle with oregano, salt, and black pepper.
3. Grill the salmon for 4–5 minutes on each side or until cooked through and slightly charred. Remove and let rest.
4. While the salmon cooks, prepare the salsa: In a medium bowl, combine diced avocado, chopped cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
5. Drizzle with red wine vinegar and olive oil. Season with salt and pepper to taste. Toss gently and refrigerate until ready to serve.
6. For the orzo: Bring 2 cups of water or broth to a boil. Add orzo and cook according to package instructions (usually 8–10 minutes). Drain well.
7. Stir in olive oil, lemon zest, lemon juice, chopped parsley, and season with salt and pepper to taste.
8. To serve, plate the lemon orzo as a base, place a grilled salmon fillet on top, and spoon generous amounts of the avocado Greek salsa over the fish.
9. Serve immediately with lemon wedges, if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: Approximately 35 minutes

Variations

• Pan-Seared Option: Use a skillet instead of a grill for an indoor version.
• Grain Substitute: Swap orzo with quinoa, couscous, or farro for different textures.
• Spicy Salsa: Add diced jalapeño or red chili flakes for heat.
• Dairy-Free: Omit feta or use a plant-based alternative.
• Herb Mix: Add fresh dill or mint to enhance Mediterranean flavor.
• Lemon Yogurt Sauce: Replace salsa with a tangy Greek yogurt sauce for a creamy alternative.
• Vegetarian Version: Replace salmon with grilled halloumi or tofu steaks.

Storage/Reheating

Storage: Store each component separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Gently reheat the salmon and orzo in a microwave or skillet. Avoid reheating the salsa; it’s best served fresh.
Freezing: Not recommended due to the fresh vegetables and avocado in the salsa.

FAQs

Can I make this recipe ahead of time?

Yes. The orzo and salsa can be made a few hours in advance. Grill the salmon just before serving for best texture and flavor.

What type of salmon works best?

Skin-on fillets are ideal for grilling, but skinless fillets also work. Use wild-caught if available for superior flavor.

How do I prevent the salmon from sticking to the grill?

Make sure the grill is preheated and well-oiled. Do not move the fish too soon; it will release easily once seared properly.

Can I use a different grain instead of orzo?

Absolutely. Quinoa, rice, couscous, or even bulgur work well as a base for this dish.

Is this dish gluten-free?

Not by default, but you can make it gluten-free by using gluten-free orzo or another gluten-free grain like quinoa or rice.

Can I substitute the avocado in the salsa?

Yes. Diced zucchini or extra cherry tomatoes can be used if you prefer a lighter salsa.

What’s the best way to store leftovers?

Store the salmon, salsa, and orzo separately to maintain freshness and texture. Keep in airtight containers in the refrigerator.

Can I use dried herbs instead of fresh in the salsa?

Fresh herbs are strongly recommended for the salsa’s brightness, but you can use dried parsley in a pinch—use 1 teaspoon dried for every tablespoon fresh.

How can I tell when the salmon is fully cooked?

Salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

What can I serve on the side?

Serve with a crisp green salad, grilled vegetables, or a simple tzatziki sauce for added variety.

Conclusion

Grilled Salmon with Avocado Greek Salsa and Lemon Orzo is a vibrant, nutritious dish that perfectly blends bold Mediterranean flavors with wholesome ingredients. Whether you’re hosting a summer dinner or preparing a quick weeknight meal, this recipe offers a delightful combination of textures, colors, and fresh aromas that’s sure to impress.

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