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. Cooking spray

  6. 1/4 cup thinly sliced red onion Lemon Dill Vinaigrette

  7. 1/3 cup (1 1/3 ounces) crumbled feta cheese

  8. 1 tablespoon chopped fresh dill

  9. 3 tablespoons fresh lemon juice

  10. 2 teaspoons extra-virgin olive oil

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For vinaigrette, combine all ingredients in a small bowl, stirring well with a whisk.

  2. Preheat broiler.

  3. 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.

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

  5. 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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