Tunisian-Spiced Salmon with Orzo Salad
plus Arugula, Cucumber, Tomato & Lemon Garlic Yogurt Sauce
- Fish
- Milk
- Eggs
- Wheat
This fresh Mediterranean-inspired dish features seared Tunisian-spiced salmon served over a vibrant arugula and orzo pasta salad with juicy tomato, cucumber, and dill tossed in a tangy homemade vinaigrette. A drizzle of lemon garlic yogurt sauce adds a zesty, creamy finish to this wholesome bowl packed with texture and flavor.
Ingredients
¼ ounce
Dill
1 unit
Lemon
1 unit
Tomato
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Tunisian Spice Blend
1 teaspoon
Garlic Powder
2 tablespoon
Yogurt
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Arugula
1 unit
Mini Cucumber
4 ounce
Orzo Pasta
(Contains: Wheat)
5 teaspoon
Red Wine Vinegar
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon. Trim and quarter cucumber lengthwise; cut crosswise into 1⁄2-inch- thick quarter-moons. Dice tomato into 1⁄4-inch pieces. Roughly chop dill.
• In a large bowl, combine half the vinegar, 2 TBSP olive oil, 1⁄2 tsp sugar, salt, and pepper(all the vinegar, 4 TBSP olive oil, and 1 tsp sugar for 4 servings); whisk to combine.
• Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and rinse orzo under cold water to cool, at least 30 seconds. • Transfer orzo to bowl with vinaigrette, stir to coat. Refrigerate until ready to use in Step 5.
• While orzo cooks, pat salmon dry with paper towels. Season all over with Tunisian Spice Blend, half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisped, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.
• While salmon cooks, in a small bowl, combine yogurt, mayonnaise, remaining garlic powder, lemon zest, a squeeze of lemon juice (big squeeze for 4 servings), a pinch of salt, and pepper. Set aside. • To bowl with dressed orzo, add cucumber, tomato, arugula, and as much dill as you like; toss to combine. Taste and season with additional salt and pepper or another squeeze of lemon juice if desired.
• Divide salad between shallow bowls. Top with salmon and drizzle with lemon garlic yogurt sauce. Serve with any remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The Tunisian spice blend gets mild reviews, with some finding it flavorless while others enjoyed the Mediterranean combination.
- Ease of prep: Most found it quick and easy to prepare, though it takes longer than the stated 20 minutes.
- Suggestions: Use only one-third of the arugula to avoid bitterness; keep orzo warm instead of chilling to wilt greens naturally.
- Leftovers: The dish improves as leftovers when flavors meld, though arugula wilts and becomes less appealing.
- Dressing: Many found the vinaigrette too weak or vinegary; try adding extra lemon juice or reducing vinegar.
- Salmon cooking: Cook salmon 2-4 minutes longer than instructed for proper doneness; spice can burn quickly over high heat.
Reviews from our home cooks
Nice dish with a lemony Tunisian spice flavor. I suggest you keep the orzo warm (no refrigeration) as it wilts the arugula and blends the flavors nicely. The yogurt lemon garlic sauce is the perfect touch for dressing the salmon and salad. I would also not cook the orzo for more than 8-9 min as mine at 10 was "mushy"
This meal was very easy to prep and cook. Don't be afraid of the Tunisian spice; it is actually very mild. I trimmed all the stems off of the arugula and dill before assembling the orzo salad, which we really liked and would make independently of this meal. I did not use the crema drizzle because I don't like yogurt, but my husband liked it.
Amazing! Very tasty. There is no need to put orzo in the fridge. Cools off very quickly under cold water while rinsing. The white sauce goes excellent over the orzo and salad as additional dressing.
This combination of flavors was delicious! We liked how fresh and light it tasted. We also liked the tunisian spice with the yogurt/mayo sauce.
Orzo salad was fun to make and eat. I liked the vinegar flavor with the fish. We augmented the salad with more green onion and some cilantro I had in the fridge, plus some avocado slices.
The spices were good and we love orzo. It was a nice change from rice and potatoes.
Salmon needs 2-4 minutes longer than instructed. Otherwise flavors are good and like the arugula.
Really, really good. Everything worked for me in this dish. Except: I swapped out cucumber for cooked zucchini. Just don't like cucumber.
It's a delicious, light and easy meal. Really good cold for lunch as well.
This one was absolutely delicious! This one will be in my rotation for a long time.
