Summer Orzo with Salmon

WhatKeeranEats

Summer is calling, so it’s time to make this super light orzo dish! Orzo if you’ve not tried it before is a type of pasta in a rice shape. The name orzo is Italian for barley due to it’s shape and size only. However, it’s made of durum wheat and often used in soups as well as summer pasta dishes.

If you are vegetarian, remove the salmon from the recipe, and if you’re vegan then remove the cheese (the dish works without it, although you may need to add a small amount of extra salt to compensate) also swap out the creme fraiche for this one from the coconut collaborative. It works so well in this recipe and also makes the dish lighter. I quite often cook with it for this reason.

View Print Layout

Lemon orzo with salmon

  • Prep time: 15 minutes
  • Cook time: 45 minutes

Ingredients

Orzo pasta

  • 240 g orzo pasta
  • 100 g spinach, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp lemon zest
  • 1 lemon, juiced and cut in to quarters
  • 100 g creme fraiche
  • 60 g hard cheese, pecorino, parmesan or similar
  • 100 ml vegetable stock

Salmon

  • 2 x 110 g salmon filets, skinless and boneless
  • 28 g unsalted butter, cut in to smaller cubes
  • 4 quarters pre juiced lemon

Method

Salmon

  • 1)

    Preheat the oven to 180 degrees celsius (fan)

  • 2)

    Place the salmon on a large square of foil

  • 3)

    Place the butter, lemon quarters on top of the salmon

  • 4)

    Fold the foil over the salmon to create a parcel. Ensure all sides are folded over so no cooking juices can escape

  • 5)

    Place in the oven for 20 minutes

Orzo

  • 1)

    Whilst the salmon is cooking, cook the orzo according to the packet instructions (usually 12 minutes over a medium heat with boiling water)

  • 2)

    Whilst the orzo is cooking, using a separate pan drizzle some oil and place over a medium heat

  • 3)

    Add in the garlic to the pan, when the oil is hot and allow to cook for 2 minutes. Stirring often.

  • 4)

    Add the spinach and allow to cook for 5 minutes until the water from the spinach has mostly evaporated

  • 5)

    Stir in the creme fraiche, hard cheese, lemon zest, lemon juice and mix until fully combined

  • 6)

    Add in the stock, increase the heat until it starts to simmer and allow to cook down for 5 minutes

  • 7)

    Once the orzo is cooked, drain it and add to the saucepan and mix to combine

  • 8)

    Take the salmon out of the oven and ensure it is fully cooked through

  • 9)

    Flake the salmon in to small chunks

  • 10)

    Serve by placing the orzo on the plate and the salmon on top

  • 11)

    Top with a little extra grated hard cheese (parmesan, pecorino or other)

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Post Next Post