Pistachio Pesto Salmon & Orzo

• Salmon(600 g)
• Orzo(220 g)
• Baby Spinach(120 g)
• Fresh basil(25 g)
• Pistachios(60 g)
• Parmesan(35 g)
• Garlic(2 cloves)
• Lemon(1)
• Olive oil(5 tbsp)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Finely chop {Fresh basil}, {Pistachios}, and {Parmesan}. Mince {Garlic}, then mix with {Olive oil}, the zest and juice from half of {Lemon}, {Salt}, and {Black pepper} to make a spoonable pistachio pesto.

   ~10 min

2. 2

   Pat dry the {Salmon} and season with the remaining {Salt} and {Black pepper}.

   ~5 min

3. 3

   Bring a pot of water to a boil. Cook {Orzo} until tender, 8 minutes. Reserve a little cooking water, then drain.

   ~8 min

4. 4

   While the orzo cooks, heat {Olive oil} in a large nonstick pan over medium heat. Cook the {Salmon} for 4 minutes on the first side, then turn and cook for 3 more minutes until just cooked through.

   ~7 min

5. 5

   Return the drained {Orzo} to the pot with {Baby Spinach}, the remaining juice from {Lemon}, and 2 spoonfuls of the pistachio pesto. Toss until the spinach wilts and the orzo is lightly coated, loosening with a splash of reserved cooking water if needed.

   ~4 min

6. 6

   Spoon the spinach orzo onto plates, set the {Salmon} on top, and spread the remaining pistachio pesto over each fillet. Serve straight away.

   ~3 min