Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette
Another great use for salmon and a simple meal. As I've stated before, I've been super busy with class lately. But thankfully, next week is our Spring Break! I'm so excited because I've been needing a break badly. I still plan to do tons of homework and hopefully get to invest more time in cooking some new yummy meals. I am planning to make a pie or two for Pi-Day next Wednesday, that should be fun!
Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette
Recipe adapted from Cooking Light
3-4 cups water
1 pound
asparagus, trimmed and cut into 3-inch pieces
1 cup
orzo, uncooked
2-3 salmon fillets, deboned and skinned
1/4 teaspoon
salt
1/4 teaspoon black pepper
cooking spray
1/4 cup red onion,
thinly sliced
lemon-dill vinaigrette {recipe below}
- Preheat broiler.
- Bring 3-4 cups of water to a boil and add the asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
- Return reserved water to a boil. Add orzo, and cook for about 8-9 minutes.
- While the orzo cooks, sprinkle the fillets evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until the fish flakes easily. Break the salmon into large chunks. Combine salmon, orzo, asparagus, onion and lemon-dill vinaigrette in a large bowl; toss gently to coat.
Lemon-Dill Vinaigrette
1/3 cup feta
1 tablespoon dill
3 tablespoons lemon juice
2 teaspoons olive oil
1/4 teaspoon
salt
1/4 teaspoon black pepper
- Combine all ingredients in a small bowl, stirring well with a whisk.
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