Salmon and pea orzo

Ingredients

• 180 gSalmon fillet, raw — skinless; checked for bones
• 70 gDry pasta — orzo shape
• 100 gFrozen peas
• 100 gPlain nonfat Greek yogurt
• 15 gLemon juice
• 5 gFresh dill — chopped
• 5 gOlive oil
• 0.3 gGround black pepper

Steps

1. 1

   Cook the orzo

   Bring a saucepan of water to a boil. Add orzo and cook according to the package instructions, adding peas for the last 3 minutes. Reserve some cooking water before draining.

2. 2

   Cook the salmon

   Heat the oil in a nonstick skillet. Cook the salmon over medium-low heat for about 4–5 minutes per side, until the thickest part reaches 145°F / 63°C. Flake into large pieces.

3. 3

   Make it creamy

   Let the drained orzo stop steaming vigorously. Stir a spoonful of warm pasta water into the yogurt, then fold the yogurt, lemon and dill into the orzo and peas off the heat.

4. 4

   Fold and serve

   Gently fold in salmon and pepper. Loosen with another splash of pasta water if needed and divide between two bowls.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Do not boil the yogurt sauce; it can split. Check pasta and yogurt labels for additional allergens.