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

This savory salad embodies the concept of making fresh food fast. It is prepared quickly and simply with the addition of flavorful ingredients such as tender asparagus with a crisp crust, perfectly cooked pink salmon, red onions and a refreshing vinaigrette based on lemon juice. It received the highest rating of our Test Kitchen.Cooking time: 3 minutes; Cook time: 18 minutes
Preheat the grill.In a large saucepan, bring 6 cups of water to a boil. Add the asparagus; cook for 3 minutes or until crisp and tender. Remove the asparagus from the water with tongs or a slotted spoon, leaving the water in the pan. Dip the asparagus in ice water; drain and set aside.Bring the remaining water to a boil. Add the orzo and cook as directed on the package, without adding salt or fat.While the orzo is cooking, sprinkle the fillet evenly with salt and pepper. Place the fish on a baking sheet lined with foil and brush with cooking spray. Bake for 5 minutes, or until the fish is easily delaminated when tested with a fork, or until the desired degree of roasting. Using 2 forks, cut the fish into large chunks. Combine the fish, orzo, asparagus, onion, and lemon-dill sauce in a large bowl; toss gently to coat.