Orzo pasta salad with lemon-baked salmon

1. Boil water and cook orzo pasta according to package instructions for a slightly al dente finish, being careful not to overcook. Remove from heat, add a cup of cold water to stop cooking and drain. Once pasta has drained, place into a large mixing bowl and refrigerate until cool, stirring occasionally to prevent clumping. 
2. While pasta is cooling, pre-heat oven to 400°F. Prepare a baking dish with no-stick spray and lay out salmon fillet. Drizzle lightly with olive oil, squeeze juice from half of the lemon over salmon and sprinkle generously with salt and pepper. 
3. Bake salmon 12-15 minutes, or until done when salmon easily flakes apart if gently pressed with a fork. Broil salmon for the last 2 minutes of cooking to achieve a slight outer crisp. Remove from oven and let cool. 
4. Once orzo pasta has cooled below room temperature, add carrots, cucumbers, red onion, olives, artichokes, capers, oregano and feta to bowl and stir lightly. 
5. Drizzle pasta mixture with juice from the other lemon half, 1 tbsp red wine vinegar and a few grinds of freshly cracked pepper. Mix well and taste. You may add an extra tbsp vinegar if desired. The feta will add a salty flavor, but more salt can be added to taste, along with extra pepper as desired. 
6. Pasta salad can be served immediately, or refrigerated for later – the flavors will continue to meld. When ready to eat, spoon orzo pasta salad into serving bowls (you will likely have leftover pasta salad to enjoy later). Cut salmon fillet into 3-4 pieces if working with a whole fillet and place atop pasta salad. Enjoy!

Note: Make it your own by switching up your favorite herbs and veggies – but don’t skip on the certified salmon!