Salmon, Asparagus and Orzo Salad with Lemon-Dill Vinaigrette

Salmon & Vegetables

Salmon, asparagus and orzo salad with lemon-dill vinaigrette is an easy to make, hearty and filling dish that highlights the best of fresh and healthy food. To learn how to make it, these are the requirements:


When preparing a meal for six, you'll need:

  1.  Six cups of water
  2.  One and quarter pounds of fresh, omega-rich and skinless salmon fillet
  3.  One pound of trimmed and well cut spring asparagus
  4.  A cup of uncooked orzo/rice-shaped pasta
  5.  A quarter teaspoon of salt
  6.  A quarter teaspoon of freshly grounded black pepper
  7.  A quarter cup of red onion (thinly sliced)
  8.  Lemon-dill vinaigrette
  9.  Cooking spray


Preheat the broiler.

Use a large enough saucepan to boil six cups of water. Once the water is boiled, add in asparagus and let them cook till crisp-tender or for about three minutes. Use a slotted spoon or a pair of tongs to remove them from the water and plunge them into ice cold water before draining and setting them aside.

Once again, bring the water (reserved water) to boil and add in orzo. Cook them in accordance to their package instructions. However, don't add fat or salt. While your orzo continues to cook, have the salmon fillet seasoned with ground pepper and salt. Then, place it on a boiler (foil lined boiler) and cooking spray coated pan. Broil till the fish starts to flake easily (when you test it using a fork), till it attains your desired doneness expectations or, for five minutes.

Making Lemon-Dill Vinaigrette:

To make this, you'll need:

  1.  Three tablespoons of fresh lemon juice
  2.  Two tablespoons of extra-virgin olive oil
  3.  One tablespoon of chopped fresh dill
  4.  A third cup of crumbled feta cheese
  5.  A quarter teaspoon of freshly ground pepper
  6.  A quarter teaspoon of salt

Once you have all the ingredients, use a whisk to combine them in a small bowl.

(If you choose to use bottled dressing instead, it's highly recommended that you add a little of dill as it helps in enhancing the salmon's flavor).


When everything is ready, use two forks to break the salmon into mid-sized chunks and then, proceed to combine it with asparagus, orzo and lemon-dill vinaigrette. You should use a large enough bowl to combine them so that you have enough space to toss the pieces gently and have them coated with these three other ingredients.

You can then proceed to serve it as a snack, a side dish or even an entrée.

- It's worth noting that this amazing dish contains high amounts of nutrients such as proteins, carbohydrates, fiber, fat, iron, calcium and sodium.


What makes this dish salmon dish exceptional is the fact that it's made using ingredients that are high in flavor such as the refreshing lemon juice and dill and crisp tender asparagus and raw onion. Most importantly though is that it's so easy to make (can be made in less than 10 minutes).

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5 Most Delicious Salmon Recipes

5 Most Delicious Salmon Recipes


Salmon, a popular oily fish, offers protein, omega-3 fatty acids, and vitamin D. Introducing this delicious, healthy fish into your diet is a great idea, here are a few ideas to get you started:



In the middle of a large sheet of parchment paper, arrange some sliced bell peppers and onions. Placed a salt and peppered salmon filet over the vegetables. Layer lemon slices on top of the fish then fold over the parchment paper and continue folding the edges, accordion style, stopping about an inch away from the fish and veggie pile. Do the same procedures for additional filets.

Bake in a 400 degree oven for about 10-12 minutes depending on the thickness of your filets, allow to cool slightly before cutting into the paper. Serve alongside quinoa sprinkled with lemon juice.



Make a brown sugar topping by mixing 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon soy sauce, and 1 teaspoon of chili hot sauce like Siracha. Feel free to adjust seasoning as desired. This mix should be enough for 4 8-ounce salmon filets.

Place the salmon on a foil lined pan and cover the top of each filet with the brown sugar mixture. Bake at 400 degrees for 10 to 15 minutes.



Perhaps the easiest treatment of salmon is to serve in a taco. For this application you can use fresh filets or canned. If you’re using fresh salmon, rub the filet with oil and your favorite taco seasoning, then bake at 400 degrees for 10 to 15 minutes depending on thickness. Allow to cool slightly before flaking and adding into your tacos. Top as desired, coleslaw will fare well with the fish.

For canned salmon, purchase the no bones and no skin, or pick through as much of the skin and bones as you can. Add 1 tablespoon of taco seasoning, 1 tablespoon mayonnaise, and 2 tablespoons breadcrumbs per 8 ounces of fish. Form into longs, about the width and length of your index finger, then pan fry until golden brown, about 4 minutes each side. Drain excess oil on paper towels before enjoying.



Perhaps one of the best salmon meals combines smoked salmon and cream cheese at breakfast: the salmon breakfast bagel. Smear a  savory bagel of your liking with cream cheese. Then layer smoked salmon, thinly sliced red onion, tomato, and sprinkle with capers. Grind some black pepper before closing it up with the other bagel half.



A take on crab cakes, salmon cakes offer a healthful boost. If you have a favorite crab cake recipe then simply switch out the crab for canned salmon. If you don’t, mix 16 ounces of canned salmon with 1/2 cup mayonnaise, 1/2 cup of each: finely chopping celery, bell pepper, and onion. Mix in salt and pepper to taste and add some dill or a squeeze of lemon juice if you have them on hand. Add 3/4 cup of bread crumbs then mix to incorporate. Make fist sized patties, add more mayonnaise if the mixture isn’t staying together, or put in the refrigerator (the cooler the mixture, the better it combines).

Place the patties in the refrigerator for about 20 minutes before pan frying for about 5 minutes each side until golden brown. Drain on paper towels, serve on a brioche bun with some lemon aioli, tomato, and lettuce.


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