Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinagrette

Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette

This salad is heavenly!  I love the way the lemon-dill dressing tastes with the salmon and orzo!  A perfect dish to bring to any occasion or just a family sit down dinner.

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

olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 purple onion, chopped

1/2 cup feta cheese

1 tablespoon freshly chopped dill

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

2-3 tablespoons olive oil

salt and pepper to taste

Bring 6 cups of water to a boil.  Add the asparagus and cook for 3 minutes.  Remove from the pan with a slotted spoon and place in large bowl.  Add the pasta to the water and cook according to directions on package.  In the meantime, drizzle salmon with a little bit of olive oil and sprinkle with salt and pepper.  Broil  for 5 minutes or until salmon is flaky.  Set aside once finished.  Add chopped onions, feta cheese, dill, lemon juice, olive oil, and salt and pepper to taste into the asparagus.  Add fish and drained pasta.  Mix thoroughly. Serve immediately.  Recipe from Cooking Light, Fresh Food Fast. pg. 105