Salmon & Boursin Lemon Orzo

Name: Salmon & Boursin Lemon Orzo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Boneless salmon fillets; 250 g Orzo; 800 ml Chicken stock; 2 handful Spinach; 150 g Boursin cheese; 1 Lemon; 1 tbsp Olive oil

This is one of those dinners that feels a little bit fancy but couldn't be easier to make. Everything cooks together in one dish, with the orzo soaking up the creamy Boursin, fresh lemon and stock while the salmon bakes until perfectly flaky on top. It's fresh, comforting and packed with flavour, with barely any effort and only one dish to wash up afterwards. Perfect for those busy evenings when you want something delicious without the faff. 🍋🐟

Prep

Cook

30m

Total

35m

Salmon & Boursin Lemon Orzo

This is one of those dinners that feels a little bit fancy but couldn't be easier to make. Everything cooks together in one dish, with the orzo soaking up the creamy Boursin, fresh lemon and stock while the salmon bakes until perfectly flaky on top. It's fresh, comforting and packed with flavour, with barely any effort and only one dish to wash up afterwards. Perfect for those busy evenings when you want something delicious without the faff. 🍋🐟

Prep

Cook

30m

Total

35m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 200°C.

Step 2

Add the Boursin to the centre of a large baking dish. Pour in the orzo and 600 ml of the chicken stock. Halve the lemon and place it on top with the salmon fillets.

2 Boneless salmon fillets

250 g Orzo

800 ml Chicken stock

150 g Boursin cheese

1 Lemon

Step 3

Drizzle the salmon and Boursin with a little olive oil. Cover with foil and bake in the oven for 30 minutes.

Step 4

Remove the foil and use a fork to break up the salmon, mixing it with the cooked orzo and Boursin. Add the spinach and remaining 200 ml chicken stock, then mix well until the spinach wilts. Serve.

2 handful Spinach

800 ml Chicken stock

For

Boneless salmon fillets, skin removed

250

Orzo

800

Chicken stock, Split into 600ml and 200ml

handful

Spinach, large

150

Boursin cheese, garlic and herb

Lemon

tbsp

Olive oil

Per Serving

Calories

555kcal

Fat

28g

Saturates

13g

Carbs

48g

Sugar

Protein

24g

Fibre

Sodium

710mg

Notes

It’s better to warm up the chicken stock so it cooks quicker, but it’s not essential; it may just take a few more minutes to cook. This will also stop the food from cooking and help the spinach wilt at the end.