Grilled Salmon Orzo Bowls

This time of year always has me craving lots of fresh tomato and corn on the cob. Although summer is not my favorite season, I think I love summer food most. All the bright colors and grilling just makes me happy. These Grilled Salmon Orzo Bowls are perfect for the season – light, flavorful, and nutritious!

It may seem like there are a lot of steps to put these bowls together, but I promise it really is simple and each step is pretty quick to prepare. The bowls start with a bed of orzo and then are topped with grilled salmon, grilled corn on the cob, and fresh tomato and avocado slices. A drizzle of lemon at the end with fresh basil and this really is the best dinner with a glass of wine!

Recipe Tips and Suggestions:

• There are lots of swaps you can make for this recipe – If you don’t have orzo, any type of small pasta or even rice would work well. For a lower carb option, you can use cauliflower rice or quinoa!
• The toppings are also easy to switch around. I love fresh ripe tomatoes and grilled corn for those summer vibes. Creamy avocado is the perfect addition as well. I like to grill an ear of corn for these and then just shave the corn off the cob. I prefer the texture of fresh corn personally, but you can use canned or frozen corn if you cannot get fresh corn.
• The seasonings are pretty simple for this recipe – just salt and olive oil with some paprika and garlic powder for the salmon. A drizzle of fresh lemon juice also adds nice flavor. I like how light this dish is and you can add additional olive oil and salt to taste as you build the bowls.

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Yield: 2 servings

Grilled Salmon Orzo Bowls

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Grilled Salmon Orzo Bowls - Grilled salmon served over a bed of orzo, grilled corn, fresh sliced tomatoes and avocados, lemon, and basil - the best summer dinner!

Ingredients

• 3/4 cup dry orzo
• 4 tablespoons extra virgin olive oil, divided
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2/3 pound salmon filet
• 1/2 yellow onion, finely diced
• 1 fresh corn on the cob
• 1/2 small avocado, sliced
• lemon slices
• fresh chopped basil

Instructions

1. Fill a medium pot with water and bring to a boil. Salt the water and add the dry orzo. Cook according to package directions. Drain and set aside.
2. While the orzo cooks, pat the salmon dry and add to a shallow bowl. Drizzle over 1 tablespoon of the olive oil along with salt, paprika, and garlic powder. Stir to coat the salmon in the spices. Let sit for 10-15 minutes.
3. Heat another tablespoon of the olive oil in a skillet over medium heat. Add the onion and saute for about 4 minutes or until translucent. Add the cooked orzo to the skillet and toss with the onions. Season to taste with salt and more olive oil if desired. Remove pan from the heat.
4. Heat a grill pan over medium high heat. Brush the remaining tablespoon of olive oil over the corn. Add both the corn and salmon skin-side down to the grill pan. Turn the corn every 2-3 minutes until it is lightly charred all around. Grill the salmon for about 5 minutes, flip (gently remove skin if desired) and grill on the other side for another 4-5 minutes until salmon is cooked through. Remove from the grill pan and set aside.
5. Divide the cooked orzo into two dinner bowls. Then slice the salmon into smaller pieces and divide amongst the two bowls. Hold up the corn on the cob over a cutting board and use a knife to shave off the corn kernels. Sprinkle on top of each bowl. Arrange the sliced tomatoes and avocado.
6. Drizzle with fresh lemon juice, more olive oil, salt, and fresh chopped basil. Serve.

Nutrition Information:

Yield:

2

Serving Size:

1/2
Amount Per Serving: Calories: 789Total Fat: 49gSaturated Fat: 7gCholesterol: 109mgSodium: 966mgCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 46g

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