Grilled Salmon with Lemony Orzo and Greek Salad



I saw the recipe for this Grilled Salmon with Lemony Orzo and Greek Salad in the latest issue of COASTAL LIVING MAGAZINE and thought it looked like my kind of meal.  Light, healthy, simple, and delicious!   Actually…they used Swordfish but I had Salmon – so that’s what I went with.  Also – the recipe called for white wine – but I didn’t have any so I went without.


This Grilled Salmon with Lemony Orzo and Greek Salad was a simple meal to make…and one that I will definitely make again.   It’s a really lovely dish to serve when life is hectic and you’re short on time!  Which is what my life has looked like lately.


Okay…so this is  “grilled” fish….ummmm so where the heck are the grill marks?  I know you’re dying to ask….

Well, Deb didn’t brush enough olive oil on the grill

So the beautiful grill marks stayed on the grill

And boy were they a royal pain to scrape off.

Thankfully I had this beautiful Greek Salad to camouflage things so no one was the wiser.


This Grilled Salmon with Lemony Orzo and Greek Salad will make a perfect dinner on a warm summer night!  I hope you enjoy!

Have a great weekend and Happy Father’s Day to all you dads…and to all of you moms who wear both hats!!!

~ xo Deb

Grilled Salmon with Lemony Orzo

Yield: 4 servings

Total Time: 1 hour


For the Fish
  • 1/4 cup fresh lemon juice, divided
  • 2 tablespoons plus 4 teaspoons extra virgin olive oil, divided
  • 4 (6-ounce) pieces of salmon (use swordfish if you prefer)
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon honey
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
For the Lemony Orzo
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 cup orzo
  • 2 large lemon peel strips
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
For the Greek Salad
  • 1 pint cherry tomatoes, halved
  • 1/2 seedless cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup pitted kalamata olives, halved
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice


For the Fish
  1. Whisk together 2 tablespoons each lemon juice and olive oil in a baking dish.
  2. Add fish, turning to coat; marinate 20 minutes, turning once.
  3. Whisk together vinegar, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons lemon juice and 4 teaspoons olive oil in a medium bowl.
  4. Add tomatoes and next 5 ingredients; toss to coat.
  5. Heat a lightly greased grill pan or heavy skillet over medium-high heat.
  6. Sprinkle swordfish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  7. Cook for 3 minutes on each side or until the fish is cooked through.
For the Lemony Orzo
  1. Rinse your orzo under cold water. Drain.
  2. Bring chicken broth, olive oil, and 1/2 cup water to a simmer in a medium saucepan.
  3. Stir in orzo and lemon peel strips; cook for about 10 - 12 minutes or until liquid is absorbed and the orzo is tender.
  4. Remove lemon peel and stir in the lemon juice, salt, and pepper.
For the Greek Salad
  1. Combine all ingredients in a bowl and toss lightly to combine
Serve the fish on a bed of Lemony Orzo and top with the Greek Salad.
Recipe slightly adapted from COASTAL LIVING MAGAZINE


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