Ingredients

• ¼ cup crumbled feta
• 2 tablespoons olive oil plus one tablespoon for drizzling on salmon before cooking
• 1 small jar capers, rinsed
• ½ cup parsley, chopped
• 1 yellow squash, washed and cut with melon baller or make a small circles
• 1 medium zucchini, washed and cut with melon baller to make small circles
• ¼ red onion, diced
• 1 bunch asparagus spears, ends removed and cut into thirds
• 2 cup cherry tomatoes, assorted colors
• ½ kalamata olives, pitted and sliced
• 1 cup fresh spinach
• 1 cup orzo, cooked and drained, about 8 minutes. Do not rinse pasta.
• 1 small jar artichoke hearts, quartered
  • Note: reserve ½ the juice in the artichoke hearts jar for the salad
• 4 lemons, halved
• 4 four-ounce salmon filets (bones removed)
• Adam’s reserve citrus seafood rub from HEB (If you can’t find Adam’s reserve seafood rub easily, I recommend using another seafood rub, which are usually found in the spices section of your grocery store.)

For the Dijon vinaigrette dressing:

• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 1 tablespoon Dijon mustard
• salt and pepper to taste