Salmon, Asparagus, And Orzo Salad With Lemon-Dill Vinaigrette

1. 1

   Preheat broiler.

2. 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. 3

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

4. 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.

5. 5

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* Per serving · 4 servings · Values may vary.

No additional tips available.