An average of 3.0 out of 5 stars from 10 ratings

I love an all-in-one orzo, and this version with my favourite salmon and broccoli combination is an easy weeknight win. The chermoula is an amazing, herb-packed accompaniment to the salmon and broccoli, giving a punchy hit of flavour with fresh herbs and a few store cupboard ingredients.

• 150g/5½oz orzo

• 300ml/½ pint vegetable stock

• 150g/5½oz Tenderstem broccoli, roughly chopped

• 2 sustainable salmon fillets

• ½ tsp sea salt flakes

• 3 tbsp flaked almonds

• 1 tbsp olive oil

• 15g/½oz fresh coriander, leaves and stems

• 15g/½oz mint, leaves only

• ½ tsp ground cumin

• ½ tsp ground paprika

• 1 whole garlic clove, peeled

• 2 tbsp olive oil

• 1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar)

• pinch sea salt

Method

Preheat the oven to 200C/180C Fan/Gas 6. 1.

To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. 1.

Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. 1.

Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside.

Recipe tips

Double everything and cook the orzo, salmon and broccoli for 25 minutes if you’re serving more than 2.