First Step: Prepare and Cook the Salmon
Preheat your oven to 400°F (200°C). Pat salmon dry and season lightly with salt and pepper. Optionally drizzle with a little olive oil. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through and flaky to the touch.

Second Step: Cook the Orzo Pasta
While the salmon cooks, bring a large pot of generously salted water to a boil. Add the uncooked orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse with cold water to halt cooking and cool the pasta for the salad.

Third Step: Prepare the Asparagus
Trim the tough ends off the asparagus stalks and dice into bite-sized pieces. Blanch the asparagus in boiling salted water for about 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath or very cold water to stop cooking and maintain color and texture. Drain well.

Fourth Step: Make the Lemon Dressing
In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified. Adjust seasoning to taste.

Fifth Step: Assemble the Salad Ingredients
In a large mixing bowl, combine the chilled orzo pasta, cooked asparagus, roughly chopped salmon, coarsely grated Parmesan, toasted pine nuts, finely chopped red onion, and fresh chopped dill.

Final Step: Toss and Serve
Drizzle the lemon dressing over the salad ingredients. Gently toss well to ensure all components are evenly coated with the dressing. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately; optionally garnish with extra Parmesan and fresh herbs.