Clean Machine Super Green Pesto Salmon Orzo
with Asparagus, Peas and Balsamic Drizzle
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Egg
- Sulphites
- Fish
- Peanut
- May contain traces of allergens
Make cleaning up fun with Scrub Daddy in the kitchen this spring! This speedy orzo is ready in under 25 minutes. Colourful from green pesto as well as green veg, this dish gives a whole new meaning to eating your greens.
Ingredients
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
100 grams
Asparagus
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
120 grams
Peas
60 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 grams
Balsamic Glaze
(Contains: Sulphites)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt.
b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
c) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
d) Meanwhile, when boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the asparagus and cut into thirds.
a) The pasta has 3 mins cook time remaining, add the asparagus to the orzo and cook until tender, 2-3 mins.
b) Once cooked, drain the pasta and asparagus in a sieve and pop back in the pan. Drizzle with oil and stir through to stop the orzo sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic and fry until fragrant, 30 secs.
c) Stir the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.
d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once the sauce has thickened, stir the peas into the pan.
b) Stir through the pesto, cheese and butter (see pantry for amount) until the cheese and butter have melted.
c) Stir the cooked orzo and asparagus into the sauce until piping hot.
d) Season with salt and pepper. Add a splash of water if you feel it needs it.
a) Share the creamy pesto orzo between your serving bowls.
b) Top with the salmon.
c) Drizzle over the balsamic glaze.
d) Scrub Daddy's Top Tip: Scissors, Paper, Scrub - swap rock for sponge, but lose at best of three and you're washing up.
