Mediterranean Salmon Orzo Salad

Salmon

• 6 ounces wild caught sockeye salmon
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Kosher salt and fresh ground black pepper to taste

Salad

• 1 cup uncooked orzo cooked, drained and cooled
• 1 cup chickpeas rinsed and drained
• 1 cup diced English or Persian cucumber
• 1/2 cup diced roasted red peppers
• 1/3 cup diced red onion
• 1/3 cup crumbled feta
• 1/4 cup chopped kalamata olives
• 2 tablespoons chopped sun dried tomatoes
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon chopped fresh dill

Vinaigrette

• 1 1/2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and fresh ground black pepper to taste
• 2 teaspoons maple syrup optional