Kefir Green Goddess Warm Salmon Salad

Bring a medium pot of water up to a boil. Once it’s up to a boil, add a big pinch of salt and the orzo. Cook according to package instructions, then drain and rinse the orzo.

Prep all the vegetables and aromatics – thinly shave the fennel and zucchini, chop the kale, slice the snap peas on a bias, and trim the scallions for the green goddess dressing. Add all the green goddess ingredients into a food processor or blender. Taste, adjust seasoning to your liking, and set aside half of this for the dressing

Portion the salmon and then with the remaining half of the green goddess, pour this into a bowl with the portioned salmon. Let marinate for 10 minutes.

While the salmon is marinating, heat a large pan on medium high heat. Add 2 tablespoons of olive oil and the kale. Give everything a mix, then add the fennel. Cook for another 2 minutes, then add the snap peas and zucchini. Cook for just one more minute, then season with kosher salt and black pepper. You will start to see the kale wilt down and some light browning on the fennel.

Add the cooked veggies into a large bowl. Add the cooked and rinsed orzo into the same bowl along with the juice of half a lemon, another big pinch of salt, and the remaining 2 tablespoons of olive oil. Give everything a toss, then taste, adjust seasoning, and set aside.

Now, sear the salmon on medium heat – you can cook the salmon however you usually like to cook salmon. Here, I’m searing it for ~ 3-4 minutes per side, flipping occasionally to prevent burning. You could also roast the salmon at 425 for 8-10 minutes.

Assemble the bowls by adding a few large spoonfuls of orzo salad to each bowl. Top with the salmon, a couple tablespoons of the kefir green goddess, and enjoy.