Tabil Spiced Salmon with Fresh Orzo Salad

What You’ll Need

For the Salmon & Orzo Salad

• 4 wild caught salmon fillets, about 5–6 oz each
• 8 oz orzo
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 3 cups arugula
• 2 tablespoons fresh dill, chopped
• 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey or sugar
• 1 tablespoon Tabil spice blend
• 1 teaspoon garlic powder
• Salt and freshly cracked black pepper

For the Lemon-Garlic Yogurt Sauce

• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• ½ teaspoon garlic powder
• Zest of ½ lemon
• 1–2 tablespoons fresh lemon juice
• Salt and freshly cracked black pepper

Let’s Cook

1. Prepare the vegetables.
Bring a large pot of salted water to a boil. While the water heats, dice the cucumber and tomatoes and roughly chop the fresh dill. Zest the lemon and cut it into wedges.

2. Make the vinaigrette.
In a large bowl, whisk together the olive oil, red wine vinegar, honey, a pinch of salt, and freshly cracked black pepper. This simple dressing will give the orzo a bright, tangy flavor that complements the warmly spiced salmon.

3. Cook the orzo.
Add the orzo to the boiling water and cook according to the package directions until just al dente, usually about 8–10 minutes. Drain well and rinse briefly under cool water. Toss the orzo with the vinaigrette while it's still slightly warm so it absorbs the flavor.

4. Season the salmon.
Pat the salmon fillets dry with paper towels. Season all sides with the Tabil spice blend, garlic powder, salt, and black pepper.

5. Cook the salmon.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for 5–7 minutes, allowing the skin to become crisp. Carefully flip and continue cooking for another 2–4 minutes, or until the salmon is cooked through and flakes easily. Salmon should reach 145°F internally.

6. Make the lemon-garlic yogurt sauce.
While the salmon cooks, combine the Greek yogurt, mayonnaise, garlic powder, lemon zest, and fresh lemon juice in a small bowl. Season with salt and pepper and stir until smooth. Add another squeeze of lemon if you want a brighter, more citrus-forward sauce.

7. Finish the orzo salad.
Add the cucumber, tomatoes, arugula, and fresh dill to the dressed orzo. Toss everything together until well combined. Taste and adjust with additional salt, pepper, or lemon juice as needed.

8. Build your plate.
Divide the fresh orzo salad among four plates or shallow bowls. Place a spiced salmon fillet over each serving and generously drizzle with the lemon-garlic yogurt sauce. Finish with fresh lemon wedges and a little extra dill.

9. Serve and enjoy.
The warm delicate spices on the salmon pair beautifully with the cool, crisp vegetables, tangy orzo salad, and creamy lemon-garlic sauce. It's a quick, protein-packed meal that feels light and fresh without sacrificing flavor. Enjoy!