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Grilled Salmon with Avocado Mediterranean Salsa and Lemon-Herb Orzo

This refined dish features perfectly grilled salmon with a crispy herb crust, accompanied by a vibrant avocado Mediterranean salsa and aromatic lemon-herb orzo. The combination of tender fish, zesty salsa, and fragrant pasta creates a harmonious balance of flavors, textures, and aromas that elevate this easy-to-make meal to restaurant quality.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinate and Rest Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 580 kcal

Equipment

  • Grill (or grill pan)
  • Medium saucepan
  • Cutting board
  • Chef's knife
  • Mixing Bowls
  • Measuring cups and spoons
  • Colander
  • Fish spatula or regular spatula
  • Microplane or zester
  • Serving plates

Ingredients
  

Meat

  • 4 fillets Skinless salmon (6 oz / 170g each) [680g total]

Produce

  • 2 medium Roma tomatoes diced (about 1 cup / 150g)
  • 1/2 English cucumber peeled and chopped (about 1 cup / 150g)
  • 1/4 cup Red onions finely chopped [40g]
  • 2 cloves Garlic minced (about 2 tsp / 6g)
  • 1 medium Ripe avocado peeled and diced (about 150g)
  • 1/4 cup Fresh parsley finely chopped [15g]
  • 2 Tbsp Fresh dill finely chopped [6g]
  • 2 Tbsp Fresh mint finely chopped [6g]
  • 2 Lemons zested and juiced (about 4 Tbsp / 60ml juice and 2 Tbsp / 6g zest)

Condiments

  • 2 Tbsp Capers drained and roughly chopped [20g]
  • 1 Tbsp Honey [15ml]
  • 1 tsp Dijon mustard [5ml]

Baking & Spices

  • 1 tsp Dried oregano
  • 1/2 tsp Smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 pinch Red pepper flakes optional

Oils & Vinegars

  • 1/4 cup Extra virgin olive oil plus more for brushing grill [60ml]

Pasta & Grains

  • 1 cup Dry orzo pasta [180g]

Dairy

  • 1/3 cup Crumbled feta cheese [50g]

Instructions
 

Marinate the Salmon (Optional)

  • 1. In a medium bowl, whisk together 2 Tbsp (30ml) olive oil, 1 Tbsp (15ml) lemon juice, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1 minced garlic clove, salt, and pepper.
    2. Place salmon fillets in a shallow dish and pour the marinade over them. Let marinate for 15 minutes at room temperature.

Prepare the Lemon-Herb Orzo

  • 1. Bring a medium saucepan of salted water to a boil.
    2. Add 1 cup (180g) of orzo and cook according to package instructions, usually about 8-10 minutes or until al dente.
    3. Drain the orzo in a colander and return it to the warm pot.
    4. Stir in 2 Tbsp (30ml) olive oil, 1 Tbsp lemon zest, 2 Tbsp (30ml) lemon juice, 2 Tbsp chopped parsley, 1 Tbsp chopped dill, and salt to taste. Cover to keep warm.

Grill the Salmon

  • 1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
    2. Remove salmon from marinade if used, or brush with olive oil and season with salt and pepper.
    3. In a small bowl, mix 2 Tbsp chopped parsley, 1 Tbsp chopped dill, and 1 Tbsp chopped mint.
    4. Press the herb mixture onto the top of each salmon fillet.
    5. Lightly oil the grill grates to prevent sticking.
    6. Place the salmon herb-side up on the grill and cook for about 4 minutes.
    7. Carefully flip and cook for an additional 2-3 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
    8. Remove from the grill and let rest for 5 minutes.

Prepare the Avocado Mediterranean Salsa

  • 1. In a large mixing bowl, combine the diced tomatoes, chopped cucumber, red onions, kalamata olives, capers, and remaining minced garlic.
    2. In a small bowl, whisk together 2 Tbsp (30ml) olive oil, 2 Tbsp (30ml) lemon juice, 1 Tbsp (15ml) honey, 1 tsp (5ml) Dijon mustard, and a pinch of red pepper flakes (if using).
    3. Pour the dressing over the vegetable mixture and gently toss to combine.
    4. Fold in the diced avocado, crumbled feta cheese, 1 Tbsp chopped mint, and remaining chopped parsley.
    5. Season with salt and pepper to taste.

Assembly and Serving

  • 1. Divide the lemon-herb orzo equally among 4 serving plates (about 3/4 cup / 125g per serving).
    2. Place a grilled herb-crusted salmon fillet on top of the orzo on each plate.
    3. Generously spoon the Avocado Mediterranean Salsa over each salmon fillet and around the plate.
    4. Garnish with additional fresh herbs and lemon wedges if desired, and serve immediately.

Notes

- For a gluten-free option, use gluten-free orzo or substitute with quinoa.
- The salmon can be cooked in a skillet or oven if a grill is not available.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.
- For a lighter version, reduce the amount of olive oil and feta cheese.
Keyword Easy Dinner, Herb-Crusted Salmon, Mediterranean Salsa