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

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. 1. Preheat broiler.
2. 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. 3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4. 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.