Whole Wheat Orzo Casserole with Salmon, Asparagus, and Feta

Ingredients

• 1 cup 100% Whole Wheat Orzo Pasta
• 2 pieces of skinless salmon, about 6-8 oz. each
• 1/2 lb. asparagus, trimmed and cut into 1 1/2 inch pieces
• 1 T + 2 tsp. extra virgin olive oil, for rubbing salmon and tossing with asparagus
• 2 tsp. fish rub, for rubbing salmon
• 1/2 cup crumbled Feta
• 1 cup low-fat cottage cheese, rinsed with cold water so only the curds remain
• 1/4 cup thinly sliced green onions
• 1/2 tsp. dried dill weed
• 1/2 tsp. Beau Monde Seasoning or Bon Appetit Seasoning
• Salt and fresh ground black pepper to taste
• 2 T freshly grated Parmesan cheese

Directions

1. Heat the oven to 400F/200C. Coat a rimmed baking sheet and an 8″x8″ baking dish with non-stick spray or olive oil.
2. Set a medium pot of salted water over high heat. When it boils, add the orzo, the 100% Whole Wheat Orzo Pasta, and cook it until just shy of tender. The timing used here was 8 minutes, about 1 minute under the package directions.
3. Pour the orzo into a colander in the sink, then leave it there until the water has drained away well.
4. While you prep the asparagus, allow the salmon to lose its chill. Trim the asparagus and cut the stalks into 1 1/2 inch lengths. To find the tough end, bend a stalk with both hands until it snaps, then use that as your guide.
5. Place the asparagus in a small bowl. Add the olive oil, season lightly with salt and pepper, and toss to coat.
6. Coat both sides of the salmon with olive oil and fish rub. Szeged Fish Rub works nicely, but any fish rub you have is fine.
7. Spread the salmon and asparagus on the prepared baking sheet. Roast for 15 minutes.
8. Set the salmon and asparagus aside to cool, and lower the oven to 350F/180C.
9. Spoon the cottage cheese into a fine-mesh colander, rinse it under cold water, and allow it to drain.
10. Break up the Feta and measure what you need, then thinly cut the green onions.
11. In a medium bowl, stir together the drained orzo, rinsed cottage cheese, Feta, green onions, dill weed, Beau Monde Seasoning or Bon Appetit Seasoning, plus salt and pepper to your taste.
12. Pull the salmon into bite-size flakes with a couple of forks. Add the salmon and cooled asparagus to the orzo mixture, folding carefully so the fish stays in nice pieces.
13. Transfer everything to the prepared casserole dish. Sprinkle on a little freshly grated Parmesan if you want it, then bake for 30-35 minutes, until the cheese has melted and the casserole is beginning to bubble. Serve hot.