Page title and description

Fish
Orzo pasta with grilled salmon
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
PT15M
Cooking time:
15 min
PT15M
-
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.