Lemon-Salmon Salad with Orzo and Pea Pods

Ingredients:

• 1 pound skinless salmon filet

• 1 tablespoon extra-virgin olive oil

• 1⁄4 teaspoon salt

• 1⁄4 teaspoon pepper

• 1 package (16 oz.) orzo pasta

• 2 cups snow peas, ends trimmed and cut in half

• 1⁄4 cup shallot, minced

• 2 tablespoons fresh dill, chopped

• 1 teaspoon lemon zest

• 2 tablespoons lemon juice

• 1 tablespoon apple cider or white vinegar

• 1 teaspoon Dijon mustard

• 3⁄4 teaspoon salt

• 1⁄2 teaspoon pepper

• 1⁄2 cup extra-virgin olive oil

• 4 cups baby spinach

• 1⁄2 cup radishes, thinly sliced

• 1⁄2 cup golden raisins

Instructions:

1. Heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Place salmon on baking sheet; drizzle with the 1 tablespoon oil and sprinkle with the ¼ teaspoon salt and ¼ teaspoon pepper. Bake 8 to 12 minutes or until fish reaches internal temperature of 145° F and flakes easily with fork. Cool completely. Break into pieces.

2. Meanwhile, heat 4 quarts salted water in large stockpot. Cook orzo as directed on package to desired doneness, adding pea pods during last 30 seconds of cooking. Drain pasta and pea pods; rinse in cold water.

3. In 2-cup measure, whisk shallot, dill, lemon zest, lemon juice, vinegar, mustard, the ¾ teaspoon salt and the ½ teaspoon pepper. Gradually whisk in the ½ cup olive oil.

4. In large bowl, toss orzo, pea pods, spinach, radishes and raisins with vinaigrette until coated. Add salmon and toss gently to combine.

5. Refrigerate leftovers.