Salmon, Asparagus, and Orzo Salad

2012-01-16T00:30:00.000-05:00

From Cooking Light.

It's the New Year, so we'll all be eating healthfully for at least another few weeks. This is a great dinner, warm or cold, depending on the season. You can get the accompanying lemon dill dressing recipe here.

Ingredients:

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 Dressing

Directions

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.

Christen's Kitchen

Salmon, Asparagus, and Orzo Salad