Mediterranean Salmon Salad

Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1/2  cup  uncooked orzo
• 2  (6-ounce) salmon fillets (about 1 inch thick)
• 1/4  teaspoon  salt
• 1/4  teaspoon  dried oregano
• 1/8  teaspoon  black pepper
• Cooking spray
• 2  cups  torn spinach
• 1/2  cup  chopped red bell pepper
• 1/4  cup  chopped green onions
• 4  kalamata olives, pitted and chopped
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  crumbled feta cheese

Preparation

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat.

3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.

4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.

Nutritional Information

Calories:

231 (30% from fat)

Fat:

7.7g (sat 1.6g,mono 2.7g,poly 2.3g)

Protein:

20.3g

Carbohydrate:

19.3g

Fiber:

1.8g

Cholesterol:

49mg

Iron:

1.3mg

Sodium:

310mg

Calcium:

56mg