YIELD Makes 4 to 6 servings
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|1||(8-ounce) salmon fillet|
|1||cup uncooked orzo pasta|
|8||ounces asparagus spears, cut into 2-inch lengths (about 1-1/2 cups), cooked|
|1/2||cup dried cranberries|
|1/4||cup sliced green onions|
|3||tablespoons extra-virgin olive oil|
|1||tablespoon white wine vinegar|
|1‑1/2||teaspoons Dijon mustard|
|1/8||teaspoon black pepper|
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