Today’s is a swift 20 minutes from start to finish. 25 if you’re taking your sweet time.
Fresh salmon on a bed of green pesto orzo, topped with parsley and spring onions. A veritable taste sensation.
Now the reason my orzo, which is rice-shaped pasta if you’ve never had it before, isn’t very green is because a jar was put back in my fridge with a mere lick of pesto in it.
<<I’m looking at you Mum…>>
So I bulked it out with some crème fraîche and added frozen chopped basil to concentrate the flavour back up a bit. I also had some roasted vine tomatoes on my plate but the colours clashed, so I took them off for the photos!
- 1 salmon fillet per person
- 1 lemon
- A handful of orzo per person. You could use rice, or a different type of pasta. Orzo is quite delicious though and much softer than rice
- As much basil pesto as you want
- Fresh parsley and spring onions (scallions) to garnish
- Heat the oven to whatever your salmon packet instructions say. I did these at 200°c in a hot fan oven
- Boil your pasta water
- Put your salmon fillets in a foil parcel, season to taste and drizzle with a touch of olive oil and lemon. If you like a strong lemon flavour, stick a wedge in with the salmon. Wrap the parcel up and place in the oven for 15 minutes
- Cook the orzo for 9-10 minutes. Drain and stir in as much or as little pesto as you like
- Place the cooked salmon on the orzo. Add the chopped parsley and onions.
And there’s your 20 minutes. Super simple, nutritious and pretty damn healthy.