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

Name: Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams asparagus, trimmed and cut into 3-inch pieces; 0 teaspoons freshly ground black pepper; 6 servings Lemon-Dill Vinaigrette; 237 milliliters uncooked orzo (rice-shaped pasta); 59 milliliters thinly sliced red onion; 567 grams skinless salmon fillet; 0 teaspoons salt; 1 liters water

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 6g of fat, and a total of 243 calories. This recipe serves 6. If you have onion, salmon fillet, lemon-dill vinaigrette, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Bring 6 cups water to a boil in a large saucepan.

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Water

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Sauce Pan

Add asparagus; cook 3 minutes or until crisp-tender.

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Asparagus

Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

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Asparagus

Water

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Slotted Spoon

Tongs

Frying Pan

Return reserved water to a boil.

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Water

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

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Orzo

Salt

While orzo cooks, sprinkle fillet evenly with salt and pepper.

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Salt And Pepper

Orzo

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.

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Cooking Spray

Fish

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Broiler Pan

Aluminum Foil

Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

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Vinaigrette

Asparagus

Lemon

Onion

Dill

Fish

Orzo

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Bowl

Equipment

Ingredients

Servings:

454grams

asparagus, trimmed and cut into 3-inch pieces 0teaspoons

freshly ground black pepper 6servings

Lemon-Dill Vinaigrette 237milliliters

uncooked orzo (rice-shaped pasta)59milliliters

thinly sliced red onion 567grams

skinless salmon fillet 0teaspoons

salt 1liters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.