Ingredients:

  • 1 package (7 ounces/200g) plain Greek yogurt (full-fat or non-fat)
  • 1/4 cup (15g) watercress, chopped
  • 1/4 cup (15g) flat-leaf parsley, chopped
  • 2 scallions, thinly sliced
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1 1/2 cups (300g) orzo pasta
  • 1/2 lb (225g) green beans, trimmed and cut into 1-inch (2.5cm) pieces
  • 1 cup (150g) grape tomatoes, halved
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 salmon fillets (about 4-6 oz/115-170g each), skin on or off
  • 1 lemon, sliced
  • 1 cup (240ml) water
  • Optional: Lemon pepper seasoning or other preferred salmon seasoning

Instructions:

  1. Combine yogurt, watercress, parsley, and scallions in a bowl. Season with salt and pepper. Whisk until well combined. Cover and refrigerate until ready to serve.
  2. Bring a large pot of salted water to a boil. Add the orzo and cook for 3 minutes. Add the green beans and cook for an additional 6-7 minutes, or until both are tender but still slightly firm (al dente). Drain the orzo and green beans.
  3. Place the cooked orzo and green beans in a serving bowl. Add the halved grape tomatoes. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper to taste. Stir to combine. Allow to cool slightly, then cover and refrigerate until ready to serve.
  4. Place the salmon fillets in a large skillet. Add 1 cup of water to the skillet. Top each salmon fillet with a lemon slice. Cover the skillet and bring the water to a simmer over medium heat. Reduce the heat to low and gently simmer for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and let cool slightly.
  5. Spoon the chilled orzo salad onto plates or into bowls. Top with a poached salmon fillet. Dollop generously with the herbed yogurt dressing. Serve immediately or chill for later.