Seared Salmon with Tunisian Spice and Orzo Arugula Salad

This vibrant dish brings together the bold flavors of North African spices with fresh Mediterranean ingredients. Seared salmon, coated in a fragrant Tunisian spice blend, sits atop a refreshing orzo pasta salad tossed with arugula, cucumber, tomato and dill in a homemade vinaigrette.

A drizzle of creamy lemon garlic yogurt sauce adds a zesty finish, tying all the elements together. Perfect for a quick weeknight dinner that feels special, this bowl is packed with texture and flavor.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Zest and quarter lemon. Trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick quarter-moons. Dice tomato into ¼-inch pieces. Roughly chop dill.
2. In a large bowl, combine half the vinegar, 2 tablespoons olive oil, ½ teaspoon sugar, salt and pepper; whisk to combine.
3. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and rinse orzo under cold water to cool, at least 30 seconds. Transfer orzo to bowl with vinaigrette, stir to coat. Refrigerate until ready to use.
4. While orzo cooks, pat salmon dry with paper towels. Season all over with Tunisian Spice Blend, half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin side down and cook until skin is crisped, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.
5. While salmon cooks, in a small bowl, combine yogurt, mayonnaise, remaining garlic powder, lemon zest, a squeeze of lemon juice, a pinch of salt and pepper. Set aside. To bowl with dressed orzo, add cucumber, tomato, arugula and as much dill as you like; toss to combine. Taste and season with additional salt and pepper or another squeeze of lemon juice if desired.
6. Divide salad between shallow bowls. Top with salmon and drizzle with lemon garlic yogurt sauce. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

What can I use instead of orzo?

Small pasta shapes like couscous or quinoa work well as a substitute.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a pan.