Easy Grilled Salmon with Avocado Greek Salsa Orzo
I’ll admit it up front: I cook salmon like I flirt—confident, a little charred at the edges, and occasionally dramatic. This Easy Grilled Salmon with Avocado Greek Salsa Orzo is my go-to when I want something that looks fancy without actually needing to be fancy. It’s bright, tangy, creamy, and salty in all the right ways, plus it makes you feel like you have your life together for approximately 22 minutes while the grill is hot and the kids are not. Try it because it tastes like summer yelled at your plate and someone actually listened.
My husband once tried to “help” with the grill and ended up seasoning the fish with a suspicious mixture of barbecue rub, cinnamon, and optimism. The salmon survived, our marriage survived, but the pita bread did not. My kids negotiated for avocado like it was currency, and I learned that one should never leave salsa unattended around a three-year-old. I laughed, I cried, I took photos—because if it’s not on Instagram, did the culinary chaos even happen?
MORE OF OUR FAVORITE…
Why You’ll Love This Easy Grilled Salmon with Avocado Greek Salsa Orzo
– It looks like you hosted a dinner party, but it tastes like you microwaved it—only better.
– Protein + carbs + creamy avocado salsa = adulting points without the taxes.
– Bright citrus and briny olives make the salmon pop; the orzo soaks up everything like it’s auditioning for a supporting role.
– Perfectly forgiving: slightly overcooked? Still tasty. Completely forgot to salt the fish? There’s still salsa.
Time-Saving Hacks
– Use pre-cooked orzo from the grocery rotisserie case if you’re desperate and proud of it.
– Buy avocado pre-sliced (yes, I said it) and act like you chopped it. No one has to know.
– Double the salsa and skip a sauce—more salsa, fewer pots.
– Use one pan for the orzo sauce and toss the salmon on the grill or under the broiler. Dishes: reduced. Guilt: still present.
– Sneaky trick: toss the olives and tomatoes into a jar with dressing and shake vigorously for a “made-from-scratch” vibe while you hide the microwave.
Serving Ideas
– Serve with a chilled Sauvignon Blanc if someone asked for a grown-up drink. If kids were terrible, serve with rosé—self-care juice.
– Add grilled asparagus or a simple Greek salad for crunch and something green to pretend you’re healthy.
– Squeeze extra lemon over everything like you’re doing a ritual. It helps.
– For a lazy weeknight: skip the grill, sear the salmon in a pan and call it “pan-seared, rustic.” Nobody will audit you.
What to Serve It With
– Light, crisp salads, roasted veggies, or pita for scooping up salsa when dignity goes out the window.
– A simple tzatziki on the side if you want to double down on the Mediterranean vibe.
– Rice or couscous if orzo is too fancy or your store was out.
Tips & Mistakes
Don’t obsess: Salmon is forgiving. A little char? Delicious. Dry? Passable with avocado.
Skin on helps keep fish intact on the grill—peel only if you like playing with fire.
Olives: Pit them unless you enjoy surprises.
Timing: Orzo cooks fast—don’t wander off chasing a toddler or your phone. I speak from experience.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Grilled Salmon with Avocado Greek Salsa Orzo
Ingredients
Main Ingredients
- 1 lb salmon fillets skinless preferred
- 0.5 cup orzo pasta
- 1 medium avocado diced
- 1 cup cherry tomatoes halved
- 0.25 cup red onion finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
- 0.5 tsp fresh dill optional garnish
Instructions
Preparation Steps
- Cook the orzo according to package instructions, then drain and set aside.
- Season the salmon fillets with salt and pepper. Heat olive oil in a grill pan over medium-high heat.
- Grill the salmon for about 4-5 minutes on each side or until cooked through.
- In a bowl, combine diced avocado, cherry tomatoes, red onion, lemon juice, and dill.
- Serve the grilled salmon over orzo, topped with the avocado Greek salsa.