- 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
- calories 310
- caloriesfromfat 32 %
- fat 11 g
- satfat 3.2 g
- monofat 4.7 g
- polyfat 2 g
- protein 26 g
- carbohydrate 24.6 g
- fiber 2.2 g
- cholesterol 56 mg
- iron 1.4 mg
- sodium 333 mg
- calcium 67 mg
How to Make It
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.
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