At this time of year I always crave ripe tomatoes and corn on the cob. While summer isn’t my favorite season, I do love summer food — the bright colors, the fresh produce, and simple grilling bring so much joy. These Grilled Salmon Orzo Bowls are ideal for warm evenings: light, flavorful, nutritious, and quick to assemble.
Although it may seem like several steps are involved, the recipe is straightforward and each part comes together quickly. Start with a bed of tender orzo, then top it with grilled salmon, charred corn kernels, and fresh tomato and avocado slices. Finish with a squeeze of lemon and a sprinkle of fresh basil — it makes a perfect summer dinner, especially paired with a glass of wine.
Recipe Tips and Suggestions:
- If you don’t have orzo, small pasta or rice will work well. For a lower-carb option, try cauliflower rice or quinoa.
- The toppings are flexible. Fresh tomatoes and grilled corn give a summery feel, and creamy avocado complements the salmon perfectly. I like to grill an ear of corn and shave the kernels off the cob for texture, but canned or frozen corn can be used if fresh isn’t available.
- Seasonings are simple: salt, olive oil, a touch of paprika and garlic powder for the salmon, plus a squeeze of lemon at the end. The dish is intentionally light — add more olive oil or salt to taste as you build the bowls.
Grilled Salmon Orzo Bowls
15 minutes
25 minutes
40 minutes
Grilled salmon served over orzo with grilled corn, fresh tomatoes, avocado, lemon, and basil — a bright, easy 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 fillet
- 1/2 yellow onion, finely diced
- 1 fresh corn on the cob
- 1/2 small avocado, sliced
- Lemon slices
- Fresh chopped basil
Instructions
- Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and set aside.
- While the orzo cooks, pat the salmon dry and place it in a shallow bowl. Drizzle with 1 tablespoon olive oil, then sprinkle with salt, paprika, and garlic powder. Toss to coat and let rest 10–15 minutes.
- Heat another tablespoon of olive oil in a skillet over medium heat. Sauté the onion about 4 minutes until translucent. Add the cooked orzo to the skillet, toss with the onions, and season with salt and additional olive oil to taste. Remove from heat.
- Preheat a grill pan over medium-high. Brush the remaining tablespoon of olive oil over the corn. Place the corn and the salmon, skin-side down, on the grill. Turn the corn every 2–3 minutes until lightly charred. Grill the salmon about 5 minutes, flip, then cook another 4–5 minutes until done. Remove from the grill and rest briefly.
- Divide the orzo between two bowls. Slice the salmon and arrange over the orzo. Hold the corn over a cutting board and shave off the kernels, then sprinkle them over the bowls. Add sliced tomatoes and avocado.
- Finish with a drizzle of fresh lemon juice and olive oil, a pinch of salt, and chopped basil. Serve immediately.
Nutrition Information:
Yield:
2
Serving Size:
1/2
Amount Per Serving:
Calories: 789
Total Fat: 49g
Saturated Fat: 7g
Cholesterol: 109mg
Sodium: 966mg
Carbohydrates: 41g
Fiber: 6g
Sugar: 4g
Protein: 46g
