Salmon, Asparagus and Orzo Salad

1 pound asparagus, cut into 3-inch pieces
1 cup orzo (rice-shaped pasta)
1 (1 1/4-lb.) salmon filet
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette

Bring salted water to a boil in a large saucepan and cook asparagus 3 minutes, until tender-crisp. Remove asparagus from water with slotted spoon, reserving the water in the pot. Plunge asparagus into ice water to stop cooking. Drain and set aside.

Return reserved water to a boil and add orzo. Cook according to package directions and drain in a colander.

While orzo cooks, sprinkle salmon filet with salt and pepper. Place on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes, or until fish flakes easily with a fork. Using two forks, break fish into large chunks.

Combine salmon, orzo, asparagus and red onion in a bowl and add Lemon-Dill vinaigrette. Toss gently to coat.

Serves 6
WW Points per serving (about 1 1/4 cups) 8 (including vinaigrette)

Lemon-Dill Vinaigrette

1/3 cup crumbled feta cheese
1 Tbsp. chopped fresh dill (I used 1 tsp. dried)
3 Tbsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1/4 tsp. salt
1/4 freshly ground black pepper

Combine all ingredients in a jar and shake.