Lemon-Grilled Salmon and Asparagus

1½ lb skinless salmon fillets
¾ teaspoon salt, ¾ teaspoon freshly ground
pepper
2 lemons, thinly sliced
3 tablespoons olive oil, divided
2 lb fresh asparagus, trimmed
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1½ cups uncooked farro
⅓ cup crumbled feta cheese
2 tablespoons chopped fresh dill
3 tablespoons lemon juice
2 tablespoons olive oil
1 shallot, thinly sliced
½ teaspoon salt, ½ teaspoon freshly ground
pepper

Preheat grill to medium-high heat. Sprinkle
salmon with ½ teaspoon each salt and pepper.
Layer sliced lemon over salmon fillets; drizzle
with 1 tablespoon oil. Grill salmon, covered with
grill lid, 10 minutes or until fish flakes with a
fork. Meanwhile, toss asparagus with remaining
2 tablespoons oil, and ¼ teaspoon each salt
and pepper. Grill, covered with grill lid, 6
minutes or until tender, turning occasionally.
Cut salmon and asparagus into bite-size
pieces; toss gently with Farro Salad.
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Cook farro according to package directions.
Combine feta, dill, lemon juice, oil, shallot, salt
and pepper; pour over cooked farro, and toss to
coat.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MEGANKATE1982.