- 1 pound salmon
- 2 avocados
- Bunch of asparagus
- Juice of 2 lemons (or 1 large lemon)
- Small amount of fresh dill (finely chopped)
- Salt + Pepper
- Olive oil
- 1/4 cup Orzo
1-2 people. Double salmon amount to feed 2-4.
Preparation time: 15 mins Cooking time: 15 mins
Preheat oven to broil, or 200ºC (390º F).
Place salmon on baking foil or paper, sprinkle with salt and pepper, and cover with thin slices on lemon.
When oven is heated, place salmon on top shelf for 15 minutes, or until medium rare.
Chop asparagus into 1 inch long pieces, discarding rough ends. Place into pot with 1/4 cup of Orzo and about double of water. Place on high heat for 10-15 mins, or until asparagus is soft, but not over cooked, and Orzo has tripled in size to resembled large rice like pasta.
Cut avocados in half, then quarters length ways. Then cut each quarter into bite size pieces. Place in large salad bowl.
Sprinkle some juice from one of the lemons over the avocados to prevent them from oxidising and going brown.
To make the vinaigrette, Mix remaining juice from both lemons in a small bowl with salt, pepper, table spoon of olive oil, and finely chopped dill. Set aside.
Once the salmon is cooked, cut it into slightly large bite size pieces and place into bowl with avocado.
Remove water from Orzo and Asparagus using a colander, and mix in with Salmon and Avocado in large salad bowl.
Combine with vinaigrette, and you’re ready to serve.