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

Name: Salmon, Asparagus, and Dill Orzo Salad With Lemon Pepper Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
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; 3 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper

by Meeghan Aimone

6 servings

35 min

Recipes

Summer is here y’all! My Salmon, Asparagus, and Dill Orzo Salad with Lemon Pepper Vinaigrette is a summer meal lifesaver and a family favorite during the hot months.

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, so need to worry about keeping it warm or chilling it. It doesn’t get much easier than this recipe!

Healthy and delicious

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

There is 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, 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 and some grilled french bread lightly brushed with olive oil.

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.

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

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Recipe details

Yield 6 servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Per serving

% Daily value

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.

Comments

Jud27460384 on Mar 19, 2022

Capers? How much?

Like Reply
- Naomie Moore aka baileyanddaisey, Castaic CA on Mar 20, 2022
  
  Says 1/4 cup.
  
  1
Naomie Moore aka baileyanddaisey, Castaic CA on Mar 20, 2022

Wow! This looks amazing! Will absolutely give this a try. I know what you mean about summer, it's over 100, unless it is on a grill, smoker or wood fired, it won't happen indoors at all. Always looking for something a little different to mix things up a bit. For my group will sub out the feta for parmesan. Feta is far too salty for them. Just scored a deal on asparagus too! Thanks for sharing!

1 Reply
- Meeghan Aimone on Mar 20, 2022
  
  Thank you so much, Naomie! I love your idea to substitute Parmesan cheese. I think that will be delicious too! My pleasure to share. Enjoy!
  
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