salmon, asparagus, & orzo salad with lemon-dill vinaigrette


  • 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
  • Lemon-Dill Vinaigrette

Preheat broiler. 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.

Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat. 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. Makes 6 servings (serving size: about 1 1/4 cups).

Nutrition Per Serving: 310 calories, 26g protein, 2.2g fiber

Source: Cooking Light


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