Orzo pasta

Fillet of salmon

asparagus

dill (1 tbsp)

juice of two lemons (3 tbsp)

feta cheese crumbled (1/3 cup)

olive oil (2 tsps)

salt

white pepper

Cook up the orzo, leave it to one side chuck a wee bit of olive oil on it and mix it up to stop it sticking.  For the salmon, heat a skillet with about 1/4 inch of water in the bottom.  Bring it to a simmer, dust the salmon on both sides with salt and white pepper and put it in the pan.  Let it cook from the bottom up, add more water if required.  It's a wonderful way to cook salmon, keeps it insanely moist ; when it's warm to the touch on top you're done.  Meanwhile chop the asparagus into two inch chunks and steam till al dente.

In a bowl put the dill, feta, lemon juice, olive oil and touch of salt and pepper and whisk it all up.  Throw in the orzo, chop the salmon into bite size chunks, put that in along with the aspargus, mix it up serve with a touch more feta and dill on top.  Fab.

As a bonus addition toast up some pine nuts and throw them on top.  Additional crunch and great flavor.