Lemon-Dill Salmon Orzo Pasta Salad for Weeknight Meals

• 2 salmon fillets
• 2 medium sweet potatoes, peeled and chopped into 1″ (2.5 cm) cubes
• 1 large zucchini, chopped into 1″ (2.5 cm) cubes
• 1 red onion, sliced into wedges
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 3 cloves garlic, peeled and minced
• ½ tsp chilli flakes
• 1 tbsp light brown sugar
• 1 tbsp paprika
• 1 tsp ground cumin
• 12 asparagus spears, ends trimmed
• 100 g (1 cup) green beans
• 210 g (1 cup) dried orzo pasta
• 720 ml (3 cups) hot vegetable or chicken stock
• 60 g (2 cups) packed baby spinach leaves
• 8 grape or cherry tomatoes, quartered
• Zest and juice of 1 lemon
• 20 g (1/3 cup) chopped fresh parsley

1. Preheat the oven to 190°C / 375°F (fan).
2. On a large baking tray, arrange the salmon fillets, sweet potatoes, zucchini and red onion in a single layer.
3. In a small bowl, mix the olive oil, salt, pepper, garlic, chilli flakes, brown sugar, paprika and cumin. Drizzle over the salmon and vegetables.
4. Bake for 10 minutes.
5. After 10 minutes, add the asparagus and green beans to the tray, brush them with the tray oil and bake for another 10 minutes, or until the salmon is cooked and the vegetables are tender. Check after 5 minutes and remove any pieces that brown too quickly.
6. Meanwhile, cook the orzo: combine the orzo with hot stock in a saucepan, bring to a boil, then simmer for 7 minutes until al dente. Drain.
7. Remove the salmon from the tray and flake with a fork. Put the flaked salmon and roasted vegetables into a large bowl with any oil left on the tray.
8. Add the cooked orzo, baby spinach, tomatoes and lemon zest and juice. Toss gently to combine.
9. Serve sprinkled with chopped parsley.

Nutritional information is approximate, per serving, based on 4 servings.

Nutrition