Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette
Photo by Oxmoor House

Ingredients

  • 1 (1 1/4-pound) skinless salmon fillet
  • 6 cups water
  • Lemon-Dill Vinaigrette
  • Cooking spray
  • ¼ cup thinly sliced red onion
  • ¼ teaspoon freshly ground black pepper
  • 1 pound asparagus, trimmed and cut into 3-inch pieces
  • + 2 more ingredients
    • 1 cup uncooked orzo (rice-shaped pasta)
    • ¼ teaspoon salt

1. Preheat broiler. 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. Return reserved water to a boil...

View full recipe at My Recipes

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