When spring arrives, I find myself craving the bright, fresh flavours of the Mediterranean—and nothing captures the season better than a perfectly cooked salmon dish. This Mediterranean salmon recipe is light, vibrant, and packed with wholesome ingredients, making it an ideal choice for a healthy spring or summer meal. With longer days and warmer weather, it’s the perfect time to enjoy colourful, nutrient-rich recipes that feel as good as they taste.
One of my favourite pairings for salmon is a Mediterranean-inspired orzo salad. This easy orzo salad recipe is a staple in my kitchen, featuring fresh ingredients and bold flavours that complement the richness of the fish. It’s versatile enough to serve as a side dish or a satisfying standalone meal. I love preparing a large batch to enjoy as a healthy meal prep option for lunches throughout the week.
To elevate this dish, I finish it with sauce vierge—a classic French sauce that translates to “virgin sauce.” This simple yet elegant condiment is made with lemon juice, olive oil, tomatoes, and fresh herbs. While basil is traditionally used, I’ve chosen dill to perfectly complement the delicate flavour of the salmon. The result is a fresh salmon recipe that’s both sophisticated and effortless.
Whether you’re searching for a healthy Mediterranean salmon recipe, an easy spring dinner idea, or a light and flavourful seafood dish, this combination delivers the best of seasonal cooking.
Recipe:
Ingredients:
- For the Salmon:
- 4 – 6-8oz salmon fillets, skin on
- 1 tbsp grapeseed oil
- Salt and Pepper to taste
- For the Mediterranean Orzo Salad:
- 1 1/2 cups dry orzo pasta
- 1 tbsp Extra Virgin Olive Oil
- 1/2 large cucumber, chopped
- 10-15 kalamata olives, pitted & halved
- 1 cup feta cheese
- 2 cups arugula
- 1 tbsp aged balsamic vinegar, divided
- For the Dill Sauce Vierge:
- Juice from 1 lemon
- 1/4 cup Extra Virgin Olive Oil
- 15 small cherry tomatoes, thinly sliced
- 2 tbsp fresh dill, chopped
- Salt and Pepper to taste
Preparation:
- For the salad: Bring a large pot of salted water to a boil, once it reaches a boil, add orzo and let cook for 7-9 minutes (or according to package directions).
- Once fully cooked; drain the orzo, place in a large bowl and stir in 1 tbsp olive oil (to prevent it from sticking together). Mix together with the olives, cucumbers and feta. Season with salt and pepper and set aside.
- Meanwhile for the salmon: Pat the salmon fillets dry and generously season both sides with salt and pepper.
- Preheat a skillet to medium-high heat with Grapeseed oil; once it just starts to smoke, place salmon fillets skin side down. (Separate into two skillets depending on the size of them.)
- Cook salmon skin side down until about 90% cooked, about 8 minutes. (In order to achieve a crispy skin, do not move the fillets and allow them to brown before flipping). Flip salmon over and cook for approximately another 2 minutes, or until cooked through. Remove from heat and set aside (skin side up).
- For the sauce vierge: combine the olive oil, lemon juice, sliced tomatoes and dill. Season with salt and pepper.
- Plate 1 cup of salad in the centre of the plate and top with the sauce vierge. Serve salmon on top of the salad with the skin side up and circle each plate with a drizzle of balsamic vinegar.
CHEZ CHANELLE 