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

Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is a fresh, healthy, and incredibly delicious salad. It’s satisfying while at the same time, light. Although it can be enjoyed year-round, it’s especially perfect in spring and summer. This salmon, asparagus, and dill orzo salad is quick and easy to make. The beauty is that can be eaten cold, at room temperature, or warm which makes it perfect for serving guests. Serve it with some warm bread out of the oven and a glass of crisp white wine. 

Scroll to the bottom of this post for the full recipe.

Calm, Cool, and Collected

In the south summer means heat and humidity. After a ninety-degree day with ninety percent humidity, the thought of turning on the oven in the farmhouse is not a very appealing one (even to someone like me who loves to cook). The beauty of this recipe is that the salmon for this salad can be grilled which is ideal for days you’re trying to keep the kitchen cool.  Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is also best eaten at room temperature. Therefore, no need to worry about keeping it warm or chilling it. It doesn’t get much easier than this recipe!

Healthy and Delicious: Salmon, Asparagus, and Dill Orzo Salad

Among many other delicious ingredients, the stars of this recipe include:

• Salmon: High in protein and omega-3 fatty acids
• Asparagus: Low in calories and a great source of fiber, folate, and vitamins A, C, and K.
• Feta cheese: Low in calories and fat. Contains high amounts of vitamin B, phosphorus, and calcium.

The buttery flavor of salmon, crisp fresh asparagus, and creamy feta cheese combine beautifully with the wonderful texture of the orzo in this salad. However, the true explosion of flavor occurs when the zesty and fresh lemon pepper vinaigrette is mixed in. Combined, these ingredients make this the best spring and summer entree salad you and yours have ever eaten. That’s a promise!

So much to love about Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette

Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette make a hearty, casual, laid-back, healthy, and delicious entree that everyone will love. Whether it’s served for dinner, Sunday brunch, or brought on a picnic this recipe will become a regular in your menu rotation. (The leftovers are perfect for lunch the next day too!)

This salad pairs perfectly with a light, crisp white wine, a french baguette or grilled garlic bread.

I hope you enjoy this recipe as much as we do on the farm. if you’re looking for more fresh, easy, and delicious recipes you may also love Pickled Red Onions, Grilled Corn Salad with Pickled Blueberries, and Decadent Lobster Bisque.

Yield: Serves 4

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

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

My Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is always a family favorite dinner during the hot months of summer. The farm fresh ingredients and beautifully blended flavors make for a casual, laid back, healthy, and delicious meal that I think you and your family will love. (The leftovers are perfect for lunch the next day too!)

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Ingredients

• 6 cups water, lightly salted
• 1 pound asparagus (trimmed and cut into 2-3 inch pieces)
• 1 1/3 cup uncooked orzo
• 1- 1 1/2 pounds salmon fillets, skin on (I prefer wild salmon over farm-raised)
• 1/4 cup capers, rinsed 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup diced red onion
• 1/4 cup chopped fresh dill
• 1/3 cup crumbled feta cheese

Lemon Pepper Vinaigrette

• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat grill for medium heat. (Or, preheat oven to 375 degrees.)

2. Bring 6 cups of water to a boil in a saucepan. Add asparagus, cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs, reserving water in saucepan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions omitting salt and fat.

4. While orzo cooks, season salmon with salt and pepper.

5. Lightly oil grill grate. Place salmon, skin side down on the preheated grill. Cook salmon for 8-10 minutes, or until fish flakes easily with a fork. (If baking, place the salmon on a foil-lined broiler pan coated with cooking spray. Bake fish for 15-20 minutes until it flakes easily when tested with a fork.)

6. Using forks, break salmon into large chunks.

For the Lemon Pepper Vinaigrette

Whisk together all the ingredients in a small bowl until well combined.

Combine the salmon, orzo, capers, asparagus, onion, dill, feta cheese, and Lemon Pepper Vinaigrette in a large bowl. Toss gently to coat.

Notes

This salad pairs perfectly with a light, crisp white wine and some grilled french bread lightly brushed with olive oil.