If you like creamy pasta, you'll love this one! Perfectly creamy orzo flavoured with garlic, combined with salmon and baby spinach –⁠⁠⁠⁠⁠⁠ simply delicious! Plus, it's an easy protein‑packed lunch that you can't go wrong with for meal prep for the new week, either. 🍲

Shop ingredients

Organic Grass-fed Ghee – 300 ml – from milk of grass-fed cows, 95-98% butterfat purity, high smoke point

£9.99

Organic Chicken Broth without Salt – 515 ml – prepared with a minimum of 500 g of meat and bones, up to 5 l of soup per pack, from local organic ingredients

£4.99

Nutrition (1 serving)

564 kcal
46 g carbohydrates
24 g fats
39 g protein

Per 2 portions

200 g salmon
1 cup baby spinach
2 cloves garlic
1 tsp of grass-fed ghee
100 g ricotta
30 g parmesan
1 pinch salt
1 pinch herbs
120 g orzo pasta
500 ml chicken broth

Instructions

Bring the stock to a boil and pour in the orzo pasta. Let it cook under the lid for about 10 minutes.
In the meantime, fry the cubed salmon in 1 tsp of ghee or butter. Season with salt and add rosemary or other favourite herbs.
Remove the salmon from the pan. In the pan, fry the crushed garlic until it becomes fragrant.
Then add the ricotta and pour in the remaining stock or water. Add baby spinach, orzo pasta and sprinkle with parmesan cheese. Let it warm up for a while.
Top with pieces of seared salmon, sprinkle with dill and enjoy!

Products used in the recipe