Lemon-Dill Salmon & Orzo Salad
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Lemon-Dill Salmon & Orzo Salad

Prep: 20 minutes
Bake: 15 minutes • Serves: 4

1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1-1/2 tablespoons olive oil
4 salmon fillets (about 6 ounces each)
3 tablespoons fresh lemon juice plus lemon wedges for garnish (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons chopped fresh dill plus additional sprigs for garnish (optional)
1 teaspoon lemon zest
3/4 cup dry orzo
1 cup chopped cucumber
1/4 cup cubed feta cheese
1/4 cup pitted Kalamata olives
1/4 cup sliced pitted green olives

1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Stir bell peppers and 1/2 tablespoon oil on prepared pan; spread peppers on pan and bake 10 minutes.

2. Push peppers to 1 side of pan; place salmon, skin side down, on opposite side. Pour lemon juice over salmon; sprinkle with 1/4 teaspoon each salt and black pepper. Bake salmon and peppers 10 minutes. Sprinkle salmon with dill and lemon zest; bake 5 minutes or until internal temperature of salmon reaches 145° and peppers are tender. Slip spatula between salmon skin and flesh to remove skin; discard skin.

3. Prepare orzo as label directs; drain and transfer to large bowl. Stir in cucumber, cheese, olives, peppers, and remaining 1 tablespoon oil, and 1/4 teaspoon each salt and black pepper. Makes about 5 cups.

4. Serve salmon over orzo mixture garnished with dill sprigs and lemon wedges, if desired.

Approximate nutritional values per serving (1 salmon fillet, 1-1/4 cups orzo salad):
483 Calories, 25g Fat, 4g Saturated Fat, 21mg Cholesterol, 780mg Sodium,
16g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 47g Protein