Greek Salmon with Lemon Feta and Orzo Summer Salad.

Summery, simple, and big on flavor, this Greek salmon is the weeknight dinner that tastes like summer. We’re talking juicy, well-seasoned salmon, an herby orzo salad packed with roasted peppers and tomatoes, and a salty-lemony feta that ties it all together. Make it on the grill or in a skillet. Either way, you’ll get charry edges, creamy feta, and fresh herbs in every bite.

Why you’ll love this recipe

• Fast, colorful, and satisfying; works for meal prep or casual summer dinners.
• Grill or pan options with no special equipment needed.
• Charred lemon feta adds a wow factor!
• While the ingredient list is long, there are a lot of herbs, spices, vinegar, and oil being used. My hope is that these are items you already have on hand. And that all you’ll need to pick up from the market is fresh salmon and veggies.

Ingredient Notes

• Salmon: Skin-on helps protect delicate flesh and gives you crisp edges when seared. Look for bright, firm fillets.
• Marinade flavors: Balsamic + smoked paprika + oregano + shallot + garlic + olive oil. Note that smoked paprika isn’t traditional Greek, but adds sweet-smoky depth.
• Orzo Salad add-ins: Roasted red peppers for sweetness, juicy tomatoes, briny olives, creamy avocado, chickpeas for heft.
• Feta + charred lemons: Briefly grill or pan-sear lemon slices until caramelized; chop and toss with crumbled feta, herbs, and a splash of oil for a bright, salty topping.

Inspiration behind this recipe

Clearly I am very into these summery dinners filled with garden produce and herbs. I just can’t help it. When I have an abundance of fresh produce available to use, I can’t resist using it all…and sometimes all at once.

After yesterday’s oven fried mac and cheese bites, I figured something fresh, and oh so healthy, would be a nice switch up for today.

Enter this simple summery Greek salmon, loaded with produce and lemon feta.  It’s the summertime dish that’s fast, fresh, healthy, so pretty, and obviously…so delicious. I couldn’t be more excited to share this recipe today!

Step by Step

Marinate the salmon. I seasoned it up in quite possibly one of my favorite seasoning blends. It’s a combination of balsamic vinegar, smoked paprika (not really Greek…but it’s one of my favorite spices), fresh oregano, shallots (KEY!), garlic (also KEY), and lots of olive oil. Mix, and let it sit while you get everything else for the salad together.

Cook the orzo: Boil until just tender; drain and toss warm with oil, herbs, peppers, tomatoes, olives, avocado, and chickpeas. Note: warm orzo absorbs flavor better. For the summery orzo, you’re really just tossing hot orzo with plenty of fresh herbs, roasted red peppers, chickpeas, tomatoes, olives, and avocado. Add a little olive oil and season this up with salt and pepper.

Char the lemons & make the feta: Sear lemon slices until lightly caramelized; chop and fold into feta with herbs and oil.

Cook the salmon: Grill or pan-sear until the exterior is lightly charred and the center turns opaque and flakes easily with a fork (visual doneness cues, not strict times). Grill the salmon until it’s just charring. At the very same time, grill the slices of lemon until caramelized. chop the lemon slices and toss with lots and lots of fresh herbs. Then toss the whole mix with the crumbled feta cheese and a splash of olive oil.

Assemble: Toss some lemon-feta through the orzo; plate with salmon and extra feta on top. I love to toss some of the lemon feta with the orzo salad. Next, spoon the orzo onto plates, add the salmon, and sprinkle on a generous amount of the lemon feta.

Simple and so good! And in my book, simple AND delicious, well that’s the name of the game when it comes to summer recipes.

This dish has become my personal go-to low-key dinner that’s satisfying, healthy, and in season. It’s also a great hearty recipe to incorporate into your weekly meal prep. Enjoy a delicious healthy dinner, or use it for lunches throughout the week. I like to make this when I know I’m having an “off” week, with very little recipe testing and photographing. Basically, my computer days.

Technique Tips

• Prevent sticking: Pat salmon dry; oil grates or pan; start skin-side down if using skin-on.
• Charred lemons: Aim for deep golden spots, not full black—too much char = bitter.
• Balanced orzo salad: Season the orzo while warm and taste after adding feta; you may need less salt because olives/feta are salty.
• No grill? Pan-sear or oven-bake—call this out clearly so readers don’t bounce (include both options in one place for scannability) .

Looking for other summer salmon recipes? Here are some favorites:

Cilantro Lime Salmon with Mango Salsa

Garlic Butter Creamed Spinach Salmon

Sesame Crusted Curried Salmon Burgers with Lemony Herbs

Lemon Parmesan Salmon with Corn Salad

Lastly, if you make this Greek salmon with lemon feta and orzo summer salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!