Mediterranean Grilled Salmon with Orzo, Green Beans & Avocado
This Mediterranean-inspired bowl features perfectly grilled salmon served over lemony orzo pasta, blanched green beans, fresh avocado slices, and a drizzle of olive oil dressing. It’s a balanced meal packed with Omega-3 s, fiber, and vibrant color.
Time
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Ingredients
For the Grilled Salmon:
4 salmon fillets (5–6 oz each)
2 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
1 tsp dried oregano
Salt & pepper to taste
Optional: pinch of smoked paprika or chili flakes
For the Orzo & Veggies:
1 cup orzo pasta
2 cups green beans, trimmed and halved
1 avocado, sliced
¼ cup red onion, thinly sliced
Optional: cherry tomatoes, halved
Optional: ¼ cup crumbled feta or shaved Parmesan
Lemon-Herb Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 garlic clove, finely minced
1 tbsp chopped parsley or dill
Salt & black pepper to taste
Instructions:
1. Marinate the Salmon:
In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and optional spices.
Brush salmon with marinade and let sit for 10–15 minutes.
2. Cook the Orzo & Green Beans:
Bring salted water to a boil. Add orzo and cook according to package directions.
In the last 2–3 minutes, add green beans to the pot.
Drain, rinse briefly under cool water, and set aside.
3. Grill the Salmon:
Heat a grill or grill pan over medium-high heat.
Grill salmon skin-side down first for 4–5 minutes, then flip and grill another 3–4 minutes until just cooked through.
Set aside to rest.
4. Make the Dressing:
In a jar or bowl, whisk together olive oil, lemon juice/zest, mustard, garlic, herbs, salt, and pepper.
5. Assemble the Bowl:
In a large bowl or on individual plates, layer orzo, green beans, red onion, avocado slices, and optional tomatoes.
Place grilled salmon on top and drizzle with the lemon-herb vinaigrette.
Sprinkle with feta or herbs if using.
Tips & Variations:
- Add baby arugula or spinach for extra greens.
- Swap orzo for farro, quinoa, or brown rice for a gluten-free version.
- Make it spicy with a touch of harissa or chili oil on the salmon.
❓ frequently asked questions FAQs:
Q: Can I bake the salmon instead of grilling?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes or until flaky.
Q: How long will leftovers last?
A: Up to 2 days in the fridge. Add avocado fresh to avoid browning.
Q: Is this dish good for meal prep?
A: Absolutely — just store the dressing separately and add avocado fresh when serving.
Nutritional Information
Calories: 510
Protein: 35g
Carbs: 28g
Fat: 30g
Fiber: 5g
Sugar: 3g