SALMON

#DINNER

Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~original recipe compliments of Cooking Light Magazine

Ingredients:

1 bunch of asparagus cut up into desired sizes

1 cup uncooked orzo pasta

1- 1 1/4 pound skinless salmon fillets

1/4 tsp. salt (I used pink Himalayan salt)

1/4 teaspoon black pepper

Cooking spray

1/4 cup thinly sliced onion

Lemon-Dill Vinaigrette

1/3 cup crumbled feta cheese

1 tablespoon chopped fresh dill

3 tablespoons fresh lemon juice ( I used a 2, maybe littke more. 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)

1/4 tsp. Salt (I used the pink Himalayan salt again)

1/4 tsp. Black pepper

Directions:

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.

ENJOY!!

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