Baked Salmon with Super Green Orzo

One of my favourite midweek recipes that is full of green goodness. It’s also a great one for kids as they are getting plenty of veggies without realising. Plenty of basil, lemon and parmesan adds heaps of flavour, while a spoonful of creme fraiche helps make the sauce nice and creamy while still being very light and fresh. Delicious on its own but I like it with a simply baked salmon fillet on top. Would also work really well with chicken.

(Serves 4 - £3.52 per portion)

1. Fry the chopped onion and celery in 1 tbsp olive oil over a medium heat for 8-10 minutes until softened.
Add 2 crushed garlic cloves and stir.
2. Add 300g orzo and stir for a few minutes to lightly toast the grains. Next add 500ml chicken or vegetable stock and simmer for 5-7 minutes, stirring every now and then so the orzo doesn’t stick.
3. Put your salmon fillets on a foil lined baking tray, season generously and bake in a hot oven at 200C fan/220C for 8-10 minutes until just cooked through (I like to place them under the grill near the top of the oven and grill them on high for this time).
4. Meanwhile add 180g spinach to a blender with 150g steamed kale, the zest and juice of a lemon, 15g chopped parsley, a bunch of chopped basil, 1 heaped tbsp of creme fraiche or yoghurt, 30g grated parmesan and some seasoning. Blitz to a puree and taste for seasoning.
5. Add this to the orzo with 150g frozen peas. Stirring for a few minutes. Check for seasoning (I usually need to add more salt, parmesan and lemon).
6. Serve in bowls topped with your baked salmon, some more grated parmesan and chopped basil or parsley with extra lemon on the side. Enjoy.