The Best Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette

Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette

Ingredient:

• 6 cups of water
• 1 pound asparagus, trimmed and cut into 3-inch pieces
• 1 cup uncooked Orzo (rice-shaped pasta)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1/4-pound) skinless salmon fillet
• Cookimg spray
• 1/4 cup thinly sliced red onion
• lemon-Dill Vinaigrette

Procedure:

1. Preheat broiler

2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with a slotted spoon, reserving water in pan. Plunge asparagus into a bowl of ice water; drain and set aside.

3. Return reserved water in pan to a boil. Add orzo to pan; cook according to packaged directions, omitting salt and fat.

4. Sprinkle salt and pepper over fillet. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into large chunks using 2 forks. Combine asparagus, orzo, fish, onion and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

LEMON-DILL VINAIGRETTE:

• 1/3 cup (1.3 ounces) crumbled feta cheese
• 1 tablespoon chopped fresh dill
• 3 tablespoon fresh lemon juice
• 2 teaspoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground blacked pepper

Here's how:

• Combine all ingredients in a small bowl, stirring well with a whisk.

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It's easy to prepare and easy to cook.