Salmon and spring veg orzo
Serves: 4
Prep time: 30 mins Total time: 
Recipe photograph by Ant Duncan
Salmon and spring veg orzo
Use orzo or your favourite small pasta to make this speedy salmon supper for midweek
Serves: 4
Prep time: 30 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
509Kcal
Fat
20gr
Saturates
5gr
Carbs
53gr
Sugars
8gr
Fibre
6gr
Protein
27gr
Salt
0.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 750ml vegetable stock
- 1 x 240g pack salmon fillets
- 2 lemons
- 250g dried orzo (or other small pasta)
- 1 x 200g pack Tenderstem broccoli, roughly chopped
- 1 x 200g pack sugar snap peas, halved on the diagonal
- 2 tbsp olive oil
- 1 tbsp clear honey
- a handful of fresh herbs, finely chopped (we used dill, parsley and chives)
- 60g soft goats' cheese, crumbled
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and prepare 2 saucepans; bring one up to the boil with salted water, and the other with the vegetable stock.
- Place the salmon fillets on a baking tray and season. Slice 1⁄2 lemon into rounds and arrange over the salmon. Roast in the oven for 10-12 minutes.
- Add the orzo to the pan of stock and cook for 10-12 minutes, stirring regularly, until just cooked. Reserve 2 tablespoons of the cooking liquid, then drain well. Towards the end of its cooking time, add the broccoli to the other pan of water for 2 minutes, followed by the sugar snap peas for a further 1-2 minutes, then drain.
- For the dressing, whisk together the olive oil, reserved orzo stock, honey, 3 tablespoons of lemon juice and seasoning. Toss together the orzo, dressing, vegetables and most of the chopped herbs. Flake through the salmon, discarding the skin. Serve warm, scattered with the goats’ cheese and the remaining herbs.
