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Salmon and Feta Orzo Salad
25 minsRecipe created and provided by Charlotte, The Nutritional Biochemist, who holds a BSc in Biochemistry, MSc in Management from University of Bath and MSc in Nutrition from King’s College London. For over 10 years, Charlotte has worked in medical affairs and commercial roles within the healthcare industry. During this time, Charlotte has co-founded The Nutritional Biochemist, which leverages current scientific research to move beyond superficial solutions, applying cutting-edge nutrition and biochemistry into quick and simple recipes to support optimal health. Serves: 4Prep time: 20mins
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Ingredients
- 2 x wild salmon fillets (230g)
- 3 shallots
- 5 cloves of garlic minced
- 150g feta cheese
- 250g Profusion red lentil orzo
- Handful fresh basil
- 230g drained Organic Kitchen chickpeas
- 2 tbsp Organic Kitchen balsamic vinegar
- 2 tbsp Just Natural dried oregano
- 1 avocado
- ½ medium cucumber
- 6 tbsp Organic Kitchen extra virgin olive oil
- 100g cherry tomatoes, halved
- Preheat your oven to 180°C (fan-oven).
- Cook the red lentil orzo according to the package instructions until al dente. Drain and set aside.
- Place the salmon fillets on the lined tray. Drizzle with 2 tbsp olive oil, then season with oregano, minced garlic, salt, and black pepper. Scatter the shallots and chickpeas around the salmon. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.
- In a large bowl, whisk together balsamic vinegar, 4 tbsp olive oil, remaining oregano, salt, and black pepper. Add the orzo, cherry tomatoes, cucumber, olives, feta and basil, tossing well to combine. Flake the baked salmon into chunks and gently fold it in. Top with diced avocado.
- Serve and enjoy!
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