Sockeye salmon with lemon & dill over warm orzo greek salad

You will need

2 pounds salmon (2 pieces) (have the butcher skin it for you)

1 plum tomato

1 small cucumber

1 teaspoon dill (fresh or dried)

Pinch of salt pepper, all seasoning

¼ cup low fat crumbled feta cheese

2 oz can of black olives or ½ cup kalamata olives

½ cup garbonzo beans

½ lemon or one cap lemon juice from the bottle

1 cup orzo pasta

About 2-3 cups chicken broth (optional for flavor)


In a large non stick skillet with a light coat of cooking spray put on medium heat

Lightly salt and pepper salmon on both sides, add light sprinkle of dill on both sides

Let cook until there is no pink in center of fish, add lemon during cooking process or just before serving

If salmon starts to stick to pan use the lemon juice to loosen from sticking

Orzo:

In a pot add about 2-3 cups of chicken broth (add additional water or broth until liquid fills ½-3/4 way up the pot. The chicken broth is to flavor the orzo. If you don’t have broth you can boil it in water and salt you boiling water and season orzo after it is cooked.

Boil orzo for 8-10 minutes

Drain (I save the broth for to reuse) orzo and place back into pot or another side bowl

Dice and add the cucumber and tomato into bite sized pieces, add garbanzo beans, olives, crumbled feta (if not crumbled then just rough chop or crumble with your fingers). The feta and olives provide the orzo a lot of flavor so taste orzo first before you add extra seasoning. I used sprinkle of all season to add a bit more flavor..

Make a bed of orzo in center of plate and place the salmon on top and serve 

** The cup of orzo will serve about four people so with the additional orzo mix add tuna or baby shrimp for another meal or lunch the next day.