Salmon, Asparagus, And Couscous Salad

• Dressing
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• Salad
• 1 (1 1/4 pound) skinless salmon fillet
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 cup Israeli couscous
• 1/2 red onion, thinly sliced
• 1/3 cup crumbled feta cheese

1. Whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in the olive oil to combine.
2. Preheat the broiler. Line a large rimmed baking sheet with foil and place the salmon on the baking sheet. Drizzle with the olive oil and season with the salt and pepper. Broil the salmon for 6 to 8 minutes, until the fish is cooked through and flakes easily. Remove from the oven and, using two forks, break the fish up into bite-size pieces.
3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until crisp-tender. Transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside. Add the couscous to the boiling water, remove from the heat, and let sit for 5 to 6 minutes, until al dente. Drain the pasta.
4. Toss together the asparagus, couscous, salmon, red onion, and feta in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

dressing, lemon juice, dill, kosher salt, freshly ground black pepper, extravirgin olive oil, salad, salmon fillet, olive oil, kosher salt, freshly ground black pepper, couscous, red onion, feta cheese

Taken from food52.com/recipes/25658-salmon-asparagus-and-couscous-salad (may not work)