Orzo pasta salad with salmon and zucchini
You can season it beforehand with a little olive oil, salt, and pepper. - In an air fryer: 10-12 minutes at 190°C. - In the oven: 12 minutes at 180°C. When it's ready, shred it with a fork.
- 150g of orzo pasta
- 1 salmon fillet (130 g, frozen)
- 1/2 lemon (juice + zest)
- 10 g of arugula
- 1 zucchini (about 230 g)
- 20g of pine nuts
- 2 tablespoons of olive oil
- Shall
- Pepper
- Cooking the orzo: Cook the orzo pasta in plenty of salted water for the time indicated on the package. Drain it and rinse it with cold water to stop the cooking process and cool it down faster.
- To cook the salmon: You can season it beforehand with a little olive oil, salt, and pepper. - In an air fryer: 10-12 minutes at 190°C. - In the oven: 12 minutes at 180°C. When it's ready, flake it with a fork.
- Prepare the zucchini: Cut the zucchini into small cubes. If you like, add a little salt and pepper before cooking.
- - Oven: 20 minutes at 200°C. - Air fryer: 15 minutes at 180°C. - In a frying pan: sauté for a few minutes with a drizzle of olive oil.
- Then add a little water and let it cook until it has completely evaporated.
- Toast the pine nuts: Brown them in a pan, without oil, over medium heat, until they turn golden. Watch them carefully so they don't burn.
- Assemble the salad: Place the drained orzo, the shredded salmon, and the cooked zucchini in a salad bowl or serving dish.
- Add the arugula, olive oil, lemon juice and zest, salt, pepper, and toasted pine nuts.
- Mix and serve: Stir well to combine all the ingredients and serve. That's it!
In an air fryer: 10-12 minutes at 190°C.
In the oven: 12 minutes at 180°C. When it's ready, shred it with a fork.
Cut the zucchini into small cubes. If you like, add a little salt and pepper before cooking.
Air fryer: 15 minutes at 180°C.
In a frying pan: sauté for a few minutes with a drizzle of olive oil.
What is orzo and why is it not the same as rice?
Orzo is a semolina pasta made from durum wheat that resembles a grain of rice. Although it looks like rice, it cooks and behaves like pasta: it has a firmer texture, absorbs seasonings very well, and works especially well in soups, salads, and quick dishes.
Can I recreate this salad if I don't have Orzo?
If you don't have orzo, you can substitute it with small soup pasta, such as marzipan or short noodles. You can also use couscous or even rice, although the result will be slightly different. Ideally, choose a short, small pasta so that the salad maintains a similar texture and the ingredients are well distributed.
Can this orzo salad be made in advance?
Yes. You can prepare it a few hours in advance and keep it in the refrigerator. It's best to add the arugula and, if needed, a little more dressing just before serving to help it retain its freshness.
How can I make this orzo salad taste better?
For extra flavor, dress the orzo while it's still warm, use fresh lemon and its zest, toast the pine nuts well, and don't overcook the salmon or zucchini. You can also add fresh herbs, a touch of mustard, or some salty cheese to enhance the dish.
What ingredients go well with an orzo salad with salmon?
Fresh, Mediterranean ingredients like cucumber, cherry tomatoes, asparagus, olives, feta, avocado, capers, or fresh herbs pair beautifully. The key is to add contrast, acidity, or texture without overpowering the salmon and lemon.
Carbohydrates: 34g
Total fat: 18.4g
Saturated fat: 2.6g
Protein: 14.6g
Fibras: 4g
Sugar: 3.2g
ProPoints: 10
SmartPoints: 11
Nutritional information for 1 serving (207g)
