Before I met my husband I wasn’t much of a “fish eater.” Now I LOVE fish and all kinds of it! I am often experimenting with (or inventing) new recipes using fish – salmon being the most common. I found this recipe at one of my favorite cooking resources and like most of my recipes put my own twist on it.
Salmon, Asparagus, and Orzo Salad with Crumbled Lemon-Dill Feta
Ingredients:
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- 6 cups water
- 1 pound asparagus, trimmed and cut into 3-inch pieces
- 1 cup uncooked orzo pasta
- 1 (1-pound) salmon fillet
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- ¼ cup thinly sliced onion
- Crumbled Lemon-Dill Feta (see recipe below)
Directions:
In a medium pan height 1T olive oil over medium heat. Place salmon in pan, spread mustard over top and sprinkle with salt and pepper.
Cook 10 minutes or until fish easily flakes when poked with a fork. Remove from pan and flake into large chunks. Set aside.
In the meantime, boil water in a medium saucepan. Add orzo and cook 12-15 minutes or until cooked to preferred firmness. (Follow package instructions for best results.) Strain pasta in hot water.
In same pan used for salmon, add remaining olive oil and asparagus over medium-low heat. Cook 6 minutes or until crisp-tender.
Mix together pasta, salmon, asparagus, and onion. Stir in Crumbled Lemon-Dill feta.
Crumbled Lemon-Dill Feta
- 1 cup (3.5 ounces) crumbled feta cheese
- 1/2 tablespoon chopped fresh or dried dill
- 1 tablespoon lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl, mix well.
Directions
- Combine all ingredients in a small bowl, stirring well with a whisk.
Salmon, Asparagus, and Orzo Salad Recipe with Crumbled Lemon-Dill Feta
Refreshing and nutritious pasta salad with salmon, asparagus, and lemon-dill feta cheese. Great as a summer dish and even better the next day.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Salad
Ingredients
- 6 cups water
- 1 pound asparagus, trimmed and cut into 3-inch pieces
- 1 cup uncooked orzo pasta
- 1 (1-pound) salmon fillet
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- ¼ cup thinly sliced onion
- Crumbled Lemon-Dill Feta (see recipe below)
Instructions
- In a medium pan height 1T olive oil over medium heat. Place salmon in pan, spread mustard over top and sprinkle with salt and pepper. Cook 10 minutes or until fish easily flakes when poked with a fork. Remove from pan and flake into large chunks. Set aside.
- In the meantime, boil water in a medium saucepan. Add orzo and cook 12-15 minutes or until cooked to preferred firmness. (Follow package instructions for best results.) Strain pasta in hot water.
- In same pan used for salmon, add remaining olive oil and asparagus over medium-low heat. Cook 6 minutes or until crisp-tender.
- Mix together pasta, salmon, asparagus, and onion. Stir in Crumbled Lemon-Dill Feta.
Nutrition
- Calories: 456
- Sugar: 2.9 g
- Sodium: 388 mg
- Fat: 25.8 g
- Saturated Fat: 5.7 g
- Carbohydrates: 23.5 g
- Fiber: 2.7 g
- Protein: 32.9 g
- Cholesterol: 103 mg
Crumbled Lemon-Dill Feta
Crumbled Feta cheese topping. Goes great with Salmon, Asparagus, and Orzo Pasta.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4
- Category: Topping
Ingredients
- 1/4 cup crumbled feta cheese
- 1/2 tablespoon chopped fresh or dried dill
- 1 tablespoon lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine all ingredients in a small bowl, mix well.
How do you integrate fish into your diet?
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