Fresh Atlantic salmon adds perfect protein to this orzo-spinach salad. Radishes bring color and zip, and raisins bring a touch of sweetness.
- 1 lb. skinless salmon filet
- 1 Tbsp. extra-virgin olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 package (16 oz.) orzo pasta
- 2 cups snow peas, ends trimmed and cut in half
- ¼ cup shallot, minced
- 2 Tbsp. fresh dill, chopped
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- 1 Tbsp. apple cider or white vinegar
- 1 tsp. Dijon mustard
- ¾ tsp. salt
- ½ tsp. pepper
- ½ cup extra-virgin olive oil
- 4 cups baby spinach
- ½ cup radishes, thinly sliced
- ½ cup golden raisins
- Heat oven to 425F. Line rimmed baking sheet with aluminum foil. Place salmon on baking sheet; drizzle with the 1 tablespoon oil and sprinkle with the ¼ teaspoon salt and ¼ teaspoon pepper. Bake 8 to 12 minutes or until fish reaches internal temperature of 145°F and flakes easily with fork. Cool completely. Break into pieces.
- Meanwhile, heat 4 quarts salted water in large stockpot. Cook orzo as directed on package to desired doneness, adding pea pods during last 30 seconds of cooking. Drain pasta and pea pods; rinse in cold water.
- In 2-cup measure, whisk shallot, dill, lemon zest, lemon juice, vinegar, mustard, the ¾ teaspoon salt and the ½ teaspoon pepper. Gradually whisk in the ½ cup olive oil.
- In large bowl, toss orzo, pea pods, spinach, radishes and raisins with vinaigrette until coated. Add salmon and toss gently to combine.
- Refrigerate leftovers.