Serves 4
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  1. Heat the olive oil in a large pan over a medium heat. Cook the onion for 4-5 minutes until translucent. Add the garlic and cook for one minute longer.
  2. Add the orzo and stir for one minute. Stir in the tomatoes, dried herbs and chicken stock.
  3. Turn the heat to high and bring to a boil, then reduce to a simmer. Cook gently for 7-8 minutes, stirring occasionally. Stir in the peas.
  4. Season the salmon fillets with salt and pepper. Use a spoon to make four indentations in the orzo and place the salmon fillets snugly inside.
  5. Cover the pan and simmer for another 10-12 minutes or until the salmon is cooked through and the pasta is al dente.
  6. Garnish with fresh parsley and squeeze over some lemon juice.

Nutrition Facts

Per serving: 607kcals, 20.6g fat (2.8g saturated), 62.4g carbs, 6.7g sugars, 45.1g protein, 8.4g fibre, 0.824g sodium