3cpacked salad greensroughly chopped (I used Arugula and Spinach mix by Organic Girl)
Heat oven to 400F.
Place the salmon on a rimmed bake sheet and season with salt, pepper, and Old Bay. Bake 15-20 minutes until just cooked through (a little undercooked is preferable to overcooked salmon - it'll finish cooking through while it rests out of the oven). With a fork, flake the fish into large, bite-sized chunks. Discard the skin.
Cook the orzo in heavily salted water according to package directions. Drain.
In a large bowl, whisk together the Dijon, olive oil, and lemon juice. Add a pinch each salt and pepper. Mix in the orzo and walnuts. At this point, let the pasta cool a bit if necessary so the greens don't wilt. Taste for seasoning (will need a bit more, like ~1/4 t or more). Gently toss in the salmon, greens, and pomegranate seeds. Serve warm or chilled. Yield: 5 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!