• 6servings
  • 310calories

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Nutrition Info . . .

VitaminsC, E, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 cups water

  2. 1 pound asparagus, trimmed and cut into 3-inch pieces

  3. 1 cup uncooked orzo (rice-shaped pasta)

  4. 1 (1 1/4-pound) skinless salmon fillet

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon freshly ground black pepper

  7. Cooking spray

  8. 1/4 cup thinly sliced red onion

  9. Lemon-Dill Vinaigrette

Instructions Jump to Ingredients ↑

  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 tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

  3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

  4. While orzo cooks, sprinkle fillet evenly with salt and pepper. 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. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.


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