Salmon and spring veg orzo

Use orzo or your favourite small pasta to make this speedy salmon supper for midweek

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6 and prepare 2 saucepans; bring one up to the boil with salted water, and the other with the vegetable stock.
2. Place the salmon fillets on a baking tray and season. Slice ½ lemon into rounds and arrange over the salmon. Roast in the oven for
   10-12 minutes.
3. Add the orzo to the pan of stock and cook for
   10-12 minutes, stirring regularly, until just cooked. Reserve 2 tablespoons of the cooking liquid, then drain well. Towards the end of its cooking time, add the broccoli to the other pan of water for
   2 minutes, followed by the sugar snap peas for a further
   1-2 minutes, then drain.
4. For the dressing, whisk together the olive oil, reserved orzo stock, honey, 3 tablespoons of lemon juice and seasoning. Toss together the orzo, dressing, vegetables and most of the chopped herbs. Flake through the salmon, discarding the skin. Serve warm, scattered with the goat's cheese and the remaining herbs.

Nutrition