Cooking Tips:
- Dressing can be made ahead and refrigerated in a screw-type jar for several hours. Reshake before using.
- Grill or oven-bake salmon ahead, and tent it to keep it at room temperature.
- Make orzo ahead according to the manufacturer's directions. Rinse and refrigerate orzo and refrigerate for 2 hours.
Salad Ingredients:
- 1 cup uncooked orzo pasta
- 1 tablespoon oil
- Fresh salmon 3/4 lb.
- 8 oz. asparagus spears, (tough ends discarded) cut into 3-inch pieces
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts or pistachios
- 1/3-1/2 cup red onion, diced
- 1 teaspoon lemon zest
Lemon Herb Dressing Ingredients:
- 1/3 cup olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1/2 teaspoon each dried dill and parsley flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions:
- Make orzo and cook al dente. Rinse and chill in refrigerate.
- In a blender add all of the dressing ingredients. Mix well and taste test to balance ingredients. Refrigerate dressing until needed.
- Grill salmon with your favorite spices or oven-bake. Tent salmon until ready to assemble the salad.
- In a fry pan heat oil and saute cut asparagus pieces for 4-5 minutes until crisp and tender.
- In a large mixing bowl add chilled orzo, large chunks of salmon, pine nuts, onions, and sauteed pieces of asparagus. Add to a serving bowl and grate cheese over the top.
- Reshake the dressing container and drizzle over the salad. Note: There will be a little extra but save for the next day as orzo absorbs any liquid.
