Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~

Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~
original recipe compliments of Cooking Light Magazine
  • 1 bunch of asparagus cut up into desired sizes
  • 1 cup uncooked orzo pasta
  • 1- 1¼ pound skinless salmon fillets
  • ¼ tsp. salt (I used pink Himalayan salt)
  • ¼ teaspoon black pepper
  • Cooking spray
  • ¼ cup thinly sliced onion
  • For the Lemon-Dill Vinaigrette
  • ⅓ cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons fresh lemon juice ( I used a 2. Don't like the lemon taste to be to strong)
  • 2 tsps. extra-virgin olive oil ( I used a little more since I used less lemon)
  • ¼ tsp. Salt (I used the pink Himalayan salt again)
  • ¼ tsp. Black pepper
  1. Preheat oven to 350
  2. Season fish with salt & pepper. (I added fresh dill, ad fresh lemon slices to top) cook for 15-20 min. Or until flakes easily with fork.
  3. Boil 6 cups is water. Add asparagus and cook until desired doneness. Remove asparagus from water with slotted spoon, reserving water. Set aside.
  4. Return water to a boil, and cook pasta as directed.
  5. While fish & pasta are cooking, make the dressing, set aside.
  6. Combine orzo, asparagus, & onion mix well. Add chunks of fish, and toss lightly to coat. I added fresh dill and little more feta to the top.
  7. ENJOY!!

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