The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon & green veg orzo
There’s an allotment’s worth of goodness in this fresh-as-a-daisy dish. Basil-flecked orzo pasta with garlicky spring onions, leeks, spinach and mangetout is topped with zesty grilled salmon, then finished with a swirl of Greek-style yogurt and a squeeze of lemon. Go on, dig in!
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 2 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 1 leek
- 1 handful of fresh basil
- 160g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g baby spinach
- 4 spring onion
- 80g mangetout
Nutritional Information
Calories: 699
Protein: 47g
Carbs: 77g
Fat: 22g
Ingredients
- 4 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 8 spring onion
- 2 leek
- 160g baby spinach
- 2 x of fresh basil
- 160g mangetout
- 320g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 692
Protein: 47g
Carbs: 75g
Fat: 22g
Salmon & green veg orzo
There’s an allotment’s worth of goodness in this fresh-as-a-daisy dish. Basil-flecked orzo pasta with garlicky spring onions, leeks, spinach and mangetout is topped with zesty grilled salmon, then finished with a swirl of Greek-style yogurt and a squeeze of lemon. Go on, dig in!
Cook time:
30 mins
Cuisine:
Italian
Food group:
Fish
Allergens: Fish, Wheat, Celery, Milk
Cooking Instructions
Before you start
- 1 baking tray
- 1 large saucepan
- 1 large non stick frying pan
Grill the salmon
- Heat your grill to high.
- Put the salmon on a baking tray lined with foil, grate over the lemon zest and spritz with cooking spray. Grill the fish for 10-12 mins, until cooked through and flaking.
Chop, chop!
- Meanwhile, slice the spring onions into thirds. Trim the leeks and halve them lengthways, then thinly slice into half-moons.
- Gather the spinach into a tight bunch and chop, and finely chop half the basil leaves. Halve the mangetout lengthways.
Boil the orzo
- Cook the orzo in boiling water for 5 mins. Add the mangetout and cook for 3 mins, then drain.
Sort that sauce
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the spring onions and leeks for 3-4 mins. Stir in the garlic & herb paste and cook for 1 min.
- Crumble in half the stock cube, pour in 200ml water (use all the stock and 300ml water for 4 portions) and add the spinach. Stir well and simmer for 3-5 mins, until the sauce has reduced by half.
Finish & serve
- Remove the pan from the heat and leave to cool slightly, then add the yogurt, squeeze in the juice from the lemon (to taste) and stir in the chopped basil and orzo.
- Dish up the green veg orzo, lay the salmon on top and scatter over the remaining basil leaves.