Salmon & Curried Orzo Salad

Salmon & Curried Orzo Salad

Salmon & Curried Orzo Salad

Flavorful arugula greens with curried zucchini and omega 3-rich salmon pair perfectly with a light and tangy yogurt-dill dressing.
Course Salad
Cuisine Grains / Lentils, Pasta
Servings 4 people


  • 1 container Organic Baby Arugula
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Madras curry powder
  • Coarse salt
  • Ground pepper
  • 1 1/4 pounds zucchini thinly sliced
  • 1/2 red onion thinly sliced
  • 1 pound boneless salmon filets poached
  • 1 cup orzo pasta cooked according to directions on package and cooled

Dressing Ingredients:

  • 1/2 cup plain low fat Greek yogurt
  • 1/4 cup fresh dill, chopped
  • 2 Tabslespoons red wine vinegar


  • In a large bowl, whisk together two tablespoons olive oil, lemon juice and curry powder.
  • Season with salt and pepper.
  • Add zucchini and red onion.
  • Toss to coat, and let marinate while poaching salmon.
  • In a medium stock pot, bring two quarts of water to a boil.
  • Add salmon and lemon halves, and reduce to a simmer.
  • Cook salmon for eight minutes or until cooked to desired doneness.
  • Once salmon is cooked, remove from water and drain on paper towels
  • Let rest.
  • Break salmon into zucchini mixture, and toss to coat.
  • Lightly dress Fresh Express Organic Baby Arugula and orzo pasta in a small amount of yogurt dressing and separate onto four plates.
  • Top the arugula with the salmon and zucchini salad.
  • Drizzle the salad with two teaspoons of the yogurt dressing and serve.

Dressing Instructions:

  • In a small bowl, whisk together remaining olive oil, dill and yogurt.
  • Add salt and pepper to taste and set aside.
Made with
Baby Arugula Organic

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