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Orzo Power Salad with Salmon, Walnuts, and Greens

Healthy Week: Lunches 7 {Orzo Power Salad with Salmon, Walnuts, and Greens}

Erica Schwarz
Servings 5

Ingredients
  

  • 1 lb salmon with the skin on
  • Old Bay seasoning
  • kosher salt
  • fresh cracked pepper
  • 1 c whole wheat orzo pasta
  • 1 T country-style Dijon mustard
  • 2 t extra virgin olive oil
  • juice of half a lemon
  • 3 c packed salad greens roughly chopped (I used Arugula and Spinach mix by Organic Girl)
  • 1/4 c ground walnuts
  • 1/4 c pomegranate seeds

Instructions
 

  • 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.