Tomato orzo with poached lemon and herb salmon

Ingredients:

4 boneless salmon fillets

Juice of 1 lemon

Handful of chopped parsley

300g orzo (or a gluten-free alternative)

600ml water

½ red onion, chopped

1 tsp garlic powder

1 tin chopped tomatoes

Directions:

Method for poached salmon:

1. Preheat the oven to 200 °C. 2. Place the salmon on a deep tray on top of a sheet of foil. Add the lemon juice and parsley stalks on top of the salmon, with enough water to cover the bottom of the tray. 3. Wrap the tray in foil and cook in the oven for 25 minutes or until the fish is easily flaked with a fork.

Method for orzo:

1. Chop the onions and soften them in a pan with a little oil. 2. Add the garlic powder and chopped tomatoes, ensuring all the ingredients are heated through. 3. Stir in the orzo and water. 4. Gently heat until the orzo is tender, adding extra water if the pasta dries out. 5. Once the orzo is cooked, stir in the chopped parsley and lemon zest, serving the flaked cooked salmon on top. Enjoy!