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Baked salmon and courgette orzotto recipe

Baked salmon and courgette orzotto recipe

4 ratings

Created by The Tesco Real Food team

This one-pan wonder is on the table in just 30 minutes. It's bursting with the bright flavours of courgette, fennel and pesto that go perfectly with salmon. Don't skip the lemon wedges, they add a fresh zing to the plate - delicious! See method

  • Serves 4
  • Takes 30 mins
  • 657 calories / serving

Ingredients

  • 2 tsp olive oil
  • 1 onion, finely diced
  • 1 courgette, chopped
  • 1 tsp fennel seeds (optional)
  • 300g Tesco Finest orzo
  • 1 reduced-salt chicken stock cube, made up to 500ml
  • 100g 50% reduced-fat soft cheese
  • 4 salmon fillets
  • 65g Tesco Finest basil pesto
  • 1 lemon, cut into wedges​

Each serving contains

  • Energy

    2760kj
    657kcal     33%

  • Fat

    25g 35%

  • Saturates

    5g 27%

  • Sugars

    7g 8%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 65.2g Protein 40.8g Fibre 5.8g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tsp oil over a medium heat in a lidded ovenproof pan. Fry the onion, courgette and fennel seeds (if using), for 2-3 mins until softened. 
  2. Add the orzo, toasting lightly for 1 min, then add the chicken stock and stir in the soft cheese. Cover and put in the oven for 15 mins. 
  3. Remove from the oven, stir and arrange the salmon on top. Drizzle over the remaining oil; season. Return to the oven for 12 mins or until the fish is cooked through. 
  4. Put the salmon on plates, then stir half the pesto into the orzo. Serve with lemon wedges and the remaining pesto to drizzle over.

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