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

Recipes

Summer is here y’all! 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).

My Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is a summer meal life saver and a family favorite during the hot months. Not only can the salmon be grilled, but this salad is best eaten at room temperature. No need to worry about keeping it warm or chilling it. This hearty salad is 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!)

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

In my opinion Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is the perfect summer meal. I think my family will agree and I hope you will too! Bon appetite.

Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette
Yield: 6

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!)

Ingredients

  • 6 cups water, lightly salted
  • 1 pound asparagus (trimmed and cut into 3 inch pieces)
  • 1 1/3 cup uncooked orzo
  • 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 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 broiler)

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 preheated grill. Cook salmon for 8-10 minutes, or until fish flakes easily with a fork. (If broiling place the salmon on a foil-lined broiler pan coated with cooking spray. Broil fish for 5 minutes until it flakes easily when tested with a fork.)

6. Using forks, break salmon into large chunks.

7. Combine 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.

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