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Categories:Viewed: 21 - Published at: 4 months ago
Ingredients
- 8 oz orzo pasta
- 2/3 lb asparagus, woody ends snapped off, cut into 1 inch pieces
- 2 None skin-on salmon fillets, about 2/3 lb each
- 2 tbsp olive oil
- 1/2 lb cherry tomatoes on the vine
- 2 tbsp lemon juice
- 2 tsp finely grated lemon zest
- 3 oz arugula
- 6 None spring onions, finely sliced
- 1 oz fresh flat-leaf parsley, chopped
Method
- Cook orzo according to package directions, adding asparagus stems 2 mins before end of cooking time and tips 1 min before end of cooking time. Drain and rinse with cold water.
- Meanwhile, for the salmon, heat 1 inch water in a large frying pan over medium heat. Place salmon, skin-side down, in pan. Simmer, cover and reduce heat. Cook 6-10 mins, or until cooked as desired.
- For the tomatoes and sauce, heat 1 tbsp olive oil in a small frying pan and add tomatoes. Cook over high heat, tossing frequently, until skins burst. Remove tomatoes and deglaze pan with lemon juice. Mix in lemon zest and remaining oil and season with salt and freshly ground black pepper.
- To serve, place orzo mixture in a large, shallow serving dish. Stir in arugula, spring onion and sauce. Remove skin from salmon and discard. Break up and spoon onto orzo, along with tomatoes and parsley.
