This is my long-winded way of saying that last night I knew I wanted to keep dinner light. I loved this dish, it fit the bill perfectly. Plus, it only took about 20 minutes to prepare, and can be served warm, cold or at room temperature.
Salmon, Asparagus and Orzo Salad with Lemon Vinaigrette
modified from Cooking Light
1 1/2 pounds asparagus, ends trimmed and cut into 2 inch pieces
1 1/2 cups uncooked orzo
1 pound salmon fillets
1 teaspoon Old Bay seasoning (can use salt and pepper instead)
1/4 cup thinly sliced red onion
Lemon Vinaigrette (recipe below)
Bring a large pot of salted water to a boil. Cook asparagus for 3 minutes until crisp tender. Using a slotted spoon, remove asparagus and immediately immerse in ice water to stop cooking and keep it looking pretty and green.
Add orzo to boiling water and cook according to package directions (8-9 minutes).
Line a baking sheet or broiler pan with foil and coat with cooking spray.
Place salmon fillets on pan and sprinkle liberally with Old Bay.
Broil for 5-10 minutes, depending on thickness, flipping once. Flake into pieces.
Add sliced onion onto baking sheet for 5 minutes or broiling.
In a large bowl, combine orzo, asparagus, salmon and onion. Pour dressing over and toss to combine.
This is actually the same dressing I used on the Lemony Garlic Sugar Snap Peas, I just doubled it here. My measurements were as follows.
1 teaspoon lemon zest
1/4 cup fresh lemon juice (about one lemon)
2 teaspoons dijon mustard
1 teaspoon sugar or maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 clove garlic, grated
2 Tablespoons olive oil
Whisk together all ingredients until emulsified.