1 1/3 cups uncooked orzo4 salmon fillets (about 6 ounces each), skinned, boned and trimmed of fat1 small red onion, peeled and cut into strips2 tomatoes, peeled, seeded and chopped16 asparagus spears, washed, tough ends removed, cut in half diagonallySalt and pepper to tastePaprika to taste2 tablespoons dried dill1 lemon, cut in wedgesOlive oil for drizzlingCook orzo in boiling water according to package directions. Drain and stir to keep from sticking. Divide into four mounds and set aside. Preheat the oven to 450 degrees.Tear off four 16-by-12-inch sheets of parchment. Fold the first sheet in half, then reopen. Place a mound of cooked orzo in the center on one-half of the sheet. Top with a salmon fillet. Put one-fourth of the onion, tomato and asparagus on the salmon. Season with salt, pepper and paprika. Sprinkle with dill. Fold the parchment in half and seal the edges by folding and crimping. Once the edges are crimped, the packet will have almost a half-moon shape. Repeat the procedure with the remaining three parchment sheets.Place the packets on baking sheets and bake on the bottom rack until parchment is puffed and brown, 15 to 20 minutes. Place on serving plates and serve with lemon wedges and olive oil to drizzle on the fish.

From Kathleen Purvis, Charlotte Observer.