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Salmon Asparagus Orzo Salad

PREP 15 minutes
COOK 15 minutes
TOTAL 30 minutes
Yield 4 servings
Created by: Charlene Carey
Lemony Salmon Asparagus Orzo Salad
A refreshing and nutritious salad featuring orzo pasta, asparagus, hot smoked salmon, and a zesty lemon dressing.
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Course: Salad

Equipment

  • Large pot
  • Strainer
  • Saute pan
  • Mixing bowl
  • Whisk

Ingredients

  • 1 cup uncooked orzo pasta (about 200g)
  • 1 tablespoon olive oil (15ml)
  • 8 ounces asparagus spears, diced (approximately 227g) (with tough ends discarded)
  • 4 ounces hot smoked salmon, roughly chopped (approximately 113g)
  • ½ cup coarsely-grated Parmesan (about 50g)
  • ½ cup toasted pine nuts (about 75g)
  • ⅓ cup finely-chopped red onion (about 50g)
  • 3 to 4 tablespoons chopped fresh dill
  • ⅓ cup olive oil (about 80ml) (for dressing)
  • 3 tablespoons freshly-squeezed lemon juice (45ml)
  • 2 teaspoons Dijon mustard (10ml)
  • 2 garlic, minced or pressed
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper

Instructions

  • Start by boiling water in a large pot. Once the water is bubbling, add the orzo and cook until it is al dente, about 8 to 10 minutes. The pasta should be tender but still have a slight bite; avoid overcooking to prevent it from becoming mushy.
  • In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Toss in the diced asparagus and stir for 3 to 5 minutes, until the asparagus turns vibrant green and is slightly tender but still has some crunch.
  • In a mixing bowl, whisk together the 1/3 cup olive oil, lemon juice, Dijon mustard, minced garlic, fine sea salt, and black pepper. Ensure the mixture is well-blended and aromatic, as this dressing will be essential for bringing flavor to the salad.
  • In a large bowl, combine the cooked orzo, sautéed asparagus, hot smoked salmon, grated Parmesan, chopped red onion, and toasted pine nuts. Gently stir the mixture, ensuring that the salmon pieces remain intact for a pleasant texture.
  • Toss in the freshly chopped dill and give everything a final gentle mix. This will enhance the aroma of your salad. Avoid overmixing to keep larger pieces of salmon intact.
  • Finally, taste your salad to determine if it needs additional seasoning. If it feels too dry, drizzle in more dressing or olive oil to achieve the desired moisture. Adjust with extra salt, pepper, or lemon juice if necessary for flavor.

Notes

Refrigerate the pasta salad in a food storage container for up to 3 days.