Orange Salmon and Orzo Salad Orange Salmon and Orzo Salad

Food styling by David Grenier | Prop styling by Carolyn Souch Image by: Jeff Coulson

The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.

  • Prep time 325 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Orange-Chive Dressing:


Orange-Chive Dressing: In small bowl, whisk together orange zest, orange juice, chives, mustard, honey, garlic, salt and pepper. Slowly whisk in oil. Set aside.

Salad: Sprinkle salmon with salt and pepper. Stir together parsley, mustard and orange zest; spread over salmon. Place on lightly greased foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 15 minutes. Remove to cutting board; chop or break apart into large chunks.

While salmon is baking, in large saucepan of boiling salted water, cook orzo until almost al dente, about 8 minutes. Add snow peas and cook until orzo is al dente and peas are bright green and tender-crisp, about 30 seconds. Drain.

In large bowl, toss together orzo mixture, arugula, watercress and dressing. Gently fold in salmon.

Tip from The Test Kitchen: If you'd like leftovers, set some salad and dressing aside before tossing together. That way, your next-day salad stays nice and crisp.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 714 mg
  • Sugars 6 g
  • Protein 32 g
  • Calories 635.0
  • Total fat 31 g
  • Potassium 721 mg
  • Cholesterol 55 mg
  • Saturated fat 4 g
  • Total carbohydrate 56 g


  • Iron 21.0
  • Folate 43.0
  • Calcium 11.0
  • Vitamin A 20.0
  • Vitamin C 75.0
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Lunch & Dinner

Orange Salmon and Orzo Salad