Salmon, Asparagus, and Couscous Salad

1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.

2. To make the salad, preheat the broiler. Line a large rimmed baking sheet with aluminum foil and place the salmon on the baking sheet. Drizzle with olive oil and season with 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 tender but still crisp. Transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside. Add the couscous to the water, remove from the heat, and cover the pan. Let sit for 5 to 6 minutes, until al dente. Drain the pasta.

4. Toss together the asparagus, couscous, salmon, feta, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.