Salmon fillet with orzo salad

Ingredients for 4 servings:

• 200 g Risoni (rice-shaped pasta), also known as Orzo or Kritharaki
• 150 g cherry tomatoes
• 1 cucumber(s)
• 7 basil leaves
• 1 bunch of chives
• 60 ml olive oil
• 1 lemon(s), juice
• e.g. salt and pepper
• 1 tbsp olive oil for frying the salmon fillets
• 4 salmon fillets

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light, fresh and with healthy vegetables

Cook the orzo in salted water according to the package instructions, then drain in a colander and cool quickly in cold water. Meanwhile, quarter or halve the tomatoes and also slice the cucumber. Cut the basil into strips and the chives into fine rolls. In a large bowl, combine the tomatoes, cucumber, basil, and chives with the orzo. Mix the olive oil and the juice of the whole lemon into the salad and season with salt and pepper to taste. For the salmon, cut a piece of baking paper to fit the pan you want to cook it in. Drizzle a little olive oil on the baking paper and place the salmon skin-side down on the paper. Season the top with salt and pepper and cook the salmon fillets over medium heat. Do not turn the salmon until the flesh has turned white almost all the way to the top. Then turn the fish over and cook for another 2-3 minutes. Meanwhile, divide the salad among four plates and finally place the salmon on top. Garnish with extra chives and basil, if desired.