The quantities provided above are averages only.
200 grams
Salmon
170 grams
Dried Orzo
1 unit(s)
Pears
40 grams
Salad Leaves
10 grams
Hazelnuts
100 grams
Blueberry Jam
1 unit(s)
Grated Italian Style Hard Cheese
1 unit(s)
Carrot
1 sachet(s)
Mayo
1 sachet(s)
Dried Thyme
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large (lined) baking tray. Drizzle with dried thyme, oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, boil a large pot of salted water for the orzo. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
Bash or roughly chop the hazelnuts.
Lay the salmon fillets, skin-side up onto a lined baking tray. Season with salt and pepper. Spread half the blueberry jam over the salmon and cover with the hazelnuts, pressing gently to adhere..
Rroast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Quarter the pear lengthways (no need to peel). Remove the core and cut into 2cm chunks.
Once everything is ready, toss the orzo with salad leaves, Italian hard cheese, pears, mayo, remaining blueberry jam and a drizzle of oil. Season to taste with salt and pepper.
Divide the roasted salmon and orzo salad between plates.