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

Ky's pick of the day!!!

This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients such as crisp-tender asparagus, perfectly cooked pink salmon, red onion, and a refreshing lemon juice–based vinaigrette. It received our highest Test Kitchens rating.

Prep: 3 minutes; Cook: 18 minutes

Prep Time: 9 minutes
Cook Time: 18 minutes
Yield: 6 servings (serving size: about 1 1/4 cups)

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

Preparation

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. Add orzo, and cook according to package directions, omitting salt and fat.

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.

Nutritional Information

Calories:

310 (32% from fat)

Fat:

11g (sat 3.2g,mono 4.7g,poly 2g)

Protein:

26g

Carbohydrate:

24.6g

Fiber:

2.2g

Cholesterol:

56mg

Iron:

1.4mg

Sodium:

333mg

Calcium:

67mg

Thanks to My Recipes for the recipe and picture!!!!