Lemon-Salmon Salad with Orzo and Pea Pods

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
  1. 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.
  2. 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.
  3. 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.
  4. In large bowl, toss orzo, pea pods, spinach, radishes and raisins with vinaigrette until coated. Add salmon and toss gently to combine.
  5. Refrigerate leftovers.

View Party Plan: Springtime Celebration