I make this Easy Grilled Salmon with Avocado Greek Salsa Orzo when I want dinner that looks impressive but requires minimal ego repair after I inevitably char something. It’s bright, creamy, and just fancy enough to trick people into thinking you planned ahead. Also: orzo = pasta fraud that everyone applauds.

Once, I handed a bowl of this to my husband and he proudly announced he’d “helped” by turning the grill on. Which is true — he did flip the knob. He also forgot to check the propane and then defended his honor by telling me the salmon had “character.” The kids blame the avocado for “looking weird,” then ate three helpings. So yes, this dish survives household chaos and makes everyone look like they have culinary standards. Mostly me. Sometimes the dog.

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Why You’ll Love This Easy Grilled Salmon with Avocado Greek Salsa Orzo

– It tastes restaurant-level without the wait or guilt for spending twice your monthly coffee budget.
– The salsa is a chaos-stopper: fresh, bright, and makes the salmon actually feel like a plan.
– Orzo soaks up all the good stuff and hides how little effort you put in.
– Avocado makes it Instagram-ready and slightly dangerous in terms of how fast it disappears.

Time-Saving Hacks

– Buy pre-cooked orzo or frozen grilled salmon if you want to lie to yourself about “made from scratch.”
– Use jarred lemon dressing in a pinch — I won’t tell your in-laws.
– Grill salmon on foil to avoid scrubbing the grill. Yes, I see you judging the charcoal purists.
– Double the salsa for leftovers and pretend you made extra effort. It keeps well and makes lunch not boring.

Serving Ideas

– Serve with a crisp green salad and a glass of white wine (or boxed wine, same joy level) — wine if the kids drove you nuts that day.
– Add grilled asparagus or charred zucchini because veggies need friends too.
– Spoon extra salsa over everything. It’s the hero.
– Keep it simple if you’re tired: bowl, fork, victory lap.

What to Serve It With

– Lemon wedges for mandatory zesty drama.
– Crusty bread to sop up the stand-in-sauce.
– Simple cucumber-tomato salad if you want something crunchy and honest.
– Feta crumbles for people who think Greek food is a lifestyle.

Tips & Mistakes

Tip: Pat the salmon dry and oil the grill — nothing ruins confidence faster than fish sticking mid-flip.
Mistake: Overcooking. Salmon flakes when it’s done. You don’t need it crunchy unless you enjoy chewing shoe.
Tip: Chop the avocado last so it stays pretty and doesn’t turn into sad guac.
Mistake: Crowding the pan or grill. One layer, people. Not a salmon sauna.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep the salsa and salmon separate if you plan to refrigerate, otherwise the avocado gets sad and soggy.
– Eat within 2–3 days or use it to fuel a heroic breakfast scramble.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap salmon for shrimp or tofu if you’re feeling rebellious.
– Use quinoa or rice instead of orzo to hide from gluten or carb shame.
– Add olives, capers, or extra mint to lean more Greek or less predictable.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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