Description
A wholesome dish featuring roasted salmon, vegetables, and orzo pasta, all tossed with fresh herbs and lemon.
Ingredients
Scale
- 2 salmon fillets
- 2 medium sweet potatoes (peeled and chopped into 1″ cubes)
- 1 large zucchini (chopped into 1″ cubes)
- 1 red onion (sliced into wedges)
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 cloves garlic (peeled and minced)
- ½ tsp chilli flakes
- 1 tbsp light brown sugar
- 1 tbsp paprika
- 1 tsp ground cumin
- 12 asparagus spears (ends trimmed)
- 100 g (1 cup) green beans
- 210 g (1 cup) dried orzo pasta
- 720 ml (3 cups) hot vegetable or chicken stock
- 60 g (2 cups) packed baby spinach leaves
- 8 grape or cherry tomatoes (quartered)
- zest and juice of 1 lemon
- 20 g (1/3 cup) chopped fresh parsley
Instructions
- Preheat the oven to 190C/375F (fan).
- On a large baking tray (sheet), arrange the salmon fillets, sweet potatoes, zucchini, and red onion in a single layer.
- In a small bowl, stir together the olive oil, salt, black pepper, garlic, chilli flakes, brown sugar, paprika, and cumin and drizzle it all over the salmon and vegetables on the tray.
- Bake the salmon and vegetables in the preheated oven for 10 minutes.
- After 10 minutes, add the asparagus and green beans to the tray. Brush with oil from the tray and bake for an additional 10 minutes, or until the salmon is cooked through and the vegetables are tender, check the oven after 5 minutes, and remove anything that starts to look too brown, if required.
- Meanwhile, in a saucepan, combine the orzo with the hot stock and bring to a boil. Simmer for 7 minutes until al dente, then drain in a colander.
- Remove the cooked salmon from the pan and flake with a fork. Place in a large bowl along with the roasted vegetables and any oil that’s left on the pan.
- Add the cooked orzo, baby spinach, grape tomatoes, and the lemon zest and juice and toss together.
- Plate up, sprinkle with the fresh parsley and serve.
Notes
- Ensure all vegetables are cut evenly for uniform cooking.
- Feel free to substitute other vegetables as desired.
- For a spicy kick, increase the amount of chilli flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg