This is my delicious Orzo pasta salad with roasted vegetables and salmon coated in a slightly spiced oil whilst baking which is then used as a dressing to finish the salad.
Prep Time7 minutesmins
Cook Time23 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: lighter dinner, pasta, salad, summer dinner, Super Salads
On a large baking tray (sheet), arrange the salmon fillets, sweet potatoes, zucchini, and red onion in a single layer.
2 salmon fillets, 2 medium sweet potatoes, 1 large zucchini, 1 red onion
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 pre heated 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.
12 asparagus spears, 100 g (1 cup) green beans
Meanwhile, in a saucepan, combine the orzo with the hot stock and bring to a boil. Simmer for 7 minute until al dente, then drain in a colander.
210 g (1 cup) dried orzo pasta, 720 ml (3 cups) hot vegetable or chicken stock
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.
60 g (2 cups) packed baby spinach leaves, 8 grape or cherry tomatoes, zest and juice of 1 lemon
Plate up, sprinkle with the fresh parsley and serve.
20 g (1/3 cup) chopped fresh parsley
Notes
Nutritional information is approximate, per serving, based on this orzo salad serving 4 people as a lunch or dinner.