Lately when I find wild salmon, I buy it in a large fillet rather than the pricier pre-cut portions.  Buying fish this way and cutting it at home myself not only saves me money, but also leaves me with tasty leftovers most times.  If like me, you have leftover roasted salmon or even part of a roast chicken from dinner in the fridge, a recipe like this one is both creative and delicious solution for those leftovers.

A one-pan dish like this one makes for a quick-and-easy weeknight dinner idea.  (Thank you Delicious. Magazine for the idea!) In a saucepan you cook orzo pasta and asparagus, then drain it and toss it with olive oil, lemon zest and juice, fresh parsley and the flaked, cooked salmon.  Season to taste and serve with your favorite crumbled goat cheese on top for a creamy bit of ‘tang’ in every healthy bite.

Tagged: asparagus, Delicious magazine, Delicious., fish, flaked salmon, goat cheese, leftovers, lemon juice, lemon zest, one-pan, one-pan dinner, one-pan pasta, one-pan salmon orzotto, orzo, orzotto, pasta, roasted salmon, salmon