• Preheat oven to 410°.      
• Place salmon skin side down on baking dish (using non-stick foil helps with clean-up).  Drizzle salmon with olive oil, top with salt and pepper.
  
• Cook until desired doneness - 15-20 minutes depending on thickness.
•  Meanwhile, place asparagus pieces in a shallow pan.  Add enough water to almost cover and bring to a simmering boil.  Cook until al-dente, drain.
• Return to pan and add ice water to stop the cooking process.  Once cooled, drain again and set aside.
  
• Prepare orzo as directed.
•  Place artichoke hearts in a microwavable dish, slice in half, and heat 1 - 2 minutes.
• Chop herbs and set aside.
  

Assembly

• Once salmon is done, shred with a fork and put in a large serving bowl.
• Add cooked asparagus, cooked orzo, artichokes and herbs.
• Combine gently with a rubber spatula and you are ready to serve.