Seared Salmon with Tunisian Spices and Orzo Salad

This vibrant dish brings together perfectly seared salmon coated in aromatic Tunisian spices and a refreshing orzo salad loaded with crisp cucumber, juicy tomato and peppery arugula. A tangy lemon garlic yogurt sauce adds a creamy finish that ties everything together.

It’s a wholesome, flavor-packed meal that’s quick enough for a weeknight yet impressive enough for guests. The combination of warm spiced salmon and cool herbed salad creates a delightful contrast in every bite.

Log in to save recipes and build weekly shopping lists.

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

20 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 all produce. Zest and quarter the lemon. Trim the cucumber, cut lengthwise into quarters, then slice crosswise into ½-inch thick pieces. Dice the tomato into ¼-inch pieces. Roughly chop the dill.
2. In a large bowl, combine half the red wine vinegar, 2 tablespoons olive oil, ½ teaspoon sugar and a pinch of salt and pepper. Whisk to make the vinaigrette.
3. Once the water is boiling, add the orzo and cook until al dente, 9-11 minutes. Drain and rinse under cold water for at least 30 seconds to cool. Transfer the orzo to the bowl with the vinaigrette and stir to coat. Refrigerate until ready to use.
4. While the orzo cooks, pat the salmon dry with paper towels. Season all over with the Tunisian spice blend, half the garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until the salmon is opaque and cooked through, 1-2 minutes more.
5. While the salmon cooks, make the sauce: In a small bowl, combine the yogurt, mayonnaise, remaining garlic powder, lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Set aside. To the bowl with the dressed orzo, add the cucumber, tomato, arugula and as much dill as you like. Toss to combine. Taste and adjust seasoning with salt, pepper or more lemon juice if desired.
6. Divide the salad among shallow bowls. Top with the salmon and drizzle with the lemon garlic yogurt sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or cod. Adjust cooking time based on thickness.

What can I substitute for orzo?

You can use other small pasta shapes like couscous, quinoa or rice. Cook according to package directions.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. The salad is best enjoyed fresh.