Lemon Feta Risoni Salad with Grilled Salmon
This Lemon Feta Risoni Salad is tossed with flaked salmon, feta, and a bright lemon dressing. It’s quick to make, full of texture, and perfect for easy lunches or summer entertaining.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 2 days.
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Substitutions
Swap salmon for grilled chicken, canned tuna, or chickpeas for a vegetarian option.
Serving Suggestions
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 2 days.
Substitutions
Swap salmon for grilled chicken, canned tuna, or chickpeas for a vegetarian option.
Serving Suggestions
Ingredients
For the salad:
- 100g feta, crumbled
- 200g asparagus, sliced diagonally
- 100g frozen peas
- 1 radish, thinly sliced
- 1/4 cup parsley, roughly chopped
- 2 spring onions, thinly sliced
- 200g cherry tomatoes, halved
- 2 tbsp crushed roasted almonds or pine nuts (optional)
For the risoni:
- 300g risoni (orzo)
- 1 tbsp olive oil
- 1 tbsp lemon juice
For the salmon:
- 500g salmon, skin off
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
For the dressing:
- 3 tbsp olive oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp honey (or to taste)
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
520
kcal
Protein
36
g
Carbohydrates
35
g
Fat
25
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cook risoni in a large pot of salted boiling water until just al dente. Drain, rinse under cold water, then toss with olive oil and lemon juice to stop it sticking.
- Blanch asparagus in boiling water for 1 minute until bright green, then rinse under cold water.
- Blanch the peas for 1 minute in boiling water (you can do this at the same time as the asparagus), or microwave for 1 minute until bright green. Drain and set aside.
- Season salmon with salt, pepper, and lemon juice, then drizzle with olive oil. Grill or pan-fry for 3–4 minutes per side, until just cooked through and flaking easily. Set aside to rest, then flake into large pieces.
- To make the dressing, whisk together olive oil, lemon zest and juice, garlic, honey, Dijon, salt, and pepper. Adjust to taste - add more honey for sweetness or lemon for brightness.
- In a large bowl, combine risoni, asparagus, peas, radish, parsley, spring onion, feta, and tomatoes. Add the salmon and dressing, then toss gently to coat.
- Top with extra feta, spring onion, and almonds or pine nuts. Serve slightly chilled or at room temperature.
Ingredients
For the salad:
- 100g feta, crumbled
- 200g asparagus, sliced diagonally
- 100g frozen peas
- 1 radish, thinly sliced
- 1/4 cup parsley, roughly chopped
- 2 spring onions, thinly sliced
- 200g cherry tomatoes, halved
- 2 tbsp crushed roasted almonds or pine nuts (optional)
For the risoni:
- 300g risoni (orzo)
- 1 tbsp olive oil
- 1 tbsp lemon juice
For the salmon:
- 500g salmon, skin off
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
For the dressing:
- 3 tbsp olive oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp honey (or to taste)
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
36
g
Carbohydrates
35
g
Fat
25
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cook risoni in a large pot of salted boiling water until just al dente. Drain, rinse under cold water, then toss with olive oil and lemon juice to stop it sticking.
- Blanch asparagus in boiling water for 1 minute until bright green, then rinse under cold water.
- Blanch the peas for 1 minute in boiling water (you can do this at the same time as the asparagus), or microwave for 1 minute until bright green. Drain and set aside.
- Season salmon with salt, pepper, and lemon juice, then drizzle with olive oil. Grill or pan-fry for 3–4 minutes per side, until just cooked through and flaking easily. Set aside to rest, then flake into large pieces.
- To make the dressing, whisk together olive oil, lemon zest and juice, garlic, honey, Dijon, salt, and pepper. Adjust to taste - add more honey for sweetness or lemon for brightness.
- In a large bowl, combine risoni, asparagus, peas, radish, parsley, spring onion, feta, and tomatoes. Add the salmon and dressing, then toss gently to coat.
- Top with extra feta, spring onion, and almonds or pine nuts. Serve slightly chilled or at room temperature.
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30 minutes or less
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