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

(photo courtesy of Oxmoor House)

I made this for dinner last night and it was fantastic. Very easy to make, super light, refreshing, and filling too. If you love dill and lemon, you will love this dish! It is from the Cooking Light Fresh Food Fast cookbook. What is amazing about this dish is that when I made it, it seriously looked just like the picture! When does that ever happen?

This post has two recipes, one for the pasta salad and one for the vinaigrette.

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Lemon-Dill Vinaigrette

Yield: 1/3 cup (serving size: about 1 tablespoon)

Ingredients

- 1/3 cup (1.3 ounces) crumbled feta cheese

- 1 tablespoon chopped fresh dill (I didn't have fresh so I used 1teaspoon on dried dill in a jar)

- 3 tablespoons fresh lemon juice

- 2 teaspoons extra-virgin olive oil

- 1/4 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

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Preparation

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

Salmon, Asparagus, and Orzo Salad

Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients
- 6 cups water
- 1 pound asparagus, trimmed and cut into 3-inch pieces
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 (1 1/4-pound) skinless salmon fillet
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup thinly sliced red onion

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Preparation
1. Preheat broiler.
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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 tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
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3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

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4. While orzo cooks, sprinkle fillet evenly with salt and pepper (I added lemon juice and dill too). 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 (it took 15 minutes until my salmon was done). Using 2 forks, break fish into large chunks. Combine orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat. Add salmon and gently toss again. .
Nutritional Information
Calories: 310 (32% from fat)
Fat: 11g (sat 3.2g,mono 4.7g,poly 2g)
Protein: 26g
Carbohydrate: 24.6g
Fiber: 2.2g
Cholesterol: 56mg
Iron: 1.4mg
Sodium: 333mg
Calcium: 67mg