Prep Time:
10 minutes
Cooking Time:
20 minutes
Servings:
6
Yummy and easy to pull together on a weeknight. It keeps well, too. Leftovers were just as good.
Salmon salad with asparagus and orzo
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Ingredients
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1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo or brown rice
1 (1 1/4-pound) skinless salmon fillet
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
¼ cup thinly sliced red onion
Lemon-Dill Vinaigrette
Directions
Preheat broiler.
Step 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.
Step 3
Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
Step 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.
