Pic of Orzo pasta with grilled salmon

Orzo pasta with grilled salmon

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Fish

Orzo pasta with grilled salmon

Main Serves 2 30 min
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

Prep time: 15 min
Cooking time: 15 min

  • 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.

  • Step 2

    Mix the carrot, beetroot, dill, lemon zest and juice, olive oil and vinegar (if using) in a bowl. Season.

  • 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.

  • 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.