Salmon, Asparagus and Orzo Salad

We made this last night-easy and healthy! YUM! Even the kids ate a lot! And is great with asparagus being in season!

Salmon, Asparagus and Orzo Salad

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
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette (recipe below)

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.

Recipe found HERE! Enjoy!

Lemon-Dill Vinaigrette

1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill (only used 1/2 the amount of dill)
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a small bowl, stirring well with a whisk.