For the Salmon:
1 cup whole wheat orzo pasta
6 cups water
1 pound asparagus, rinsed, cut into 2-inch pieces
1 pound salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup red onion, thinly sliced
For the Lemon Vinaigrette:
1/3 cup crumbled feta cheese
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon dill, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven broiler to high. Bring a pot of water to a boil, then add orzo and stir periodically. After 7 minutes, add the asparagus to the pot with the orzo and cook for 2 more minutes. Drain and set aside in a large serving bowl. While orzo is cooking, season salmon fillet with salt and pepper. Place on foil-lined broiler pan. Broil for 8 minutes, or until the fish is cooked through. Break broiled fish into smaller pieces using two forks and add to serving bowl with asparagus and orzo. Combine the lemon vinaigrette ingredients in a bowl and stir. Add the red onion to the bowl of asparagus and orzo, pour the vinaigrette over the contents, and toss gently before serving.
teamusa.org/Cooking-With-Team-USA/LunchDinner/Summer-Salmon-Pasta
“Recipe from the Cooking with Team USA series, used with permission from the U.S. Olympic & Paralympic Committee”