Summertime Salmon Pasta

For the Salmon:
1 cup whole wheat orzo pasta
6 cups water
1 pound asparagus, rinsed, cut into 2-inch pieces
1 pound salmon fillet
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup red onion, thinly sliced

For the Lemon Vinaigrette:
1/3 cup crumbled feta cheese
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon dill, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven broiler to high. Bring a pot of water to a boil, then add orzo and stir periodically. After 7 minutes, add the asparagus to the pot with the orzo and cook for 2 more minutes. Drain and set aside in a large serving bowl. While orzo is cooking, season salmon fillet with salt and pepper. Place on foil-lined broiler pan. Broil for 8 minutes, or until the fish is cooked through. Break broiled fish into smaller pieces using two forks and add to serving bowl with asparagus and orzo. Combine the lemon vinaigrette ingredients in a bowl and stir. Add the red onion to the bowl of asparagus and orzo, pour the vinaigrette over the contents, and toss gently before serving.

“Recipe from the Cooking with Team USA series, used with permission from the U.S. Olympic & Paralympic Committee”