Fish
Orzo pasta with grilled salmon
A nutritious, texture-rich dinner of pasta tossed with crunchy grated carrots and beets, and served alongside quick-grilled salmon fillets. If you don't have orzo (small, rice-shaped pasta), use another small shape, or make this with quinoa for a gluten-free version.
Ingredients
- 150g orzo or other small pasta shape
- 2 carrots, coarsely grated
- 1 large beetroot, coarsely grated
- handful dill leaves, roughly chopped
- zest and juice of ½ lemon, more to taste
- 2 tbsp olive or rapeseed oil
- ½ tsp raspberry balsamic vinegar, optional
- 2 salmon fillets
- salt and pepper
Method
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Step 1
Cook the orzo in salted boiling water for 8 minutes Drain, toss in a splash of oil to stop it sticking, and leave to cool.
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Step 2
Mix the carrot, beetroot, dill, lemon zest and juice, olive oil and vinegar (if using) in a bowl. Season.
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Step 3
Mix in the cooled pasta (don't over-mix or the pasta will turn completely pink). Taste and add more lemon juice and seasoning if needed.
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Step 4
Heat your grill and line the tray with foil. Place the salmon on the tray and season with salt and pepper. Grill for about 3-4 minutes for a 2-3cm thick piece. Serve with the salad.