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1. Pat the salmon fillets dry and season both sides with salt, black pepper, and mild paprika.
1 tsp Salt,
0.5 tsp Black pepper,
0.5 tsp Mild paprika
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2. Heat olive oil in a large, wide, deep oven-safe pan or skillet over medium-high heat. Sear the salmon for about 2 minutes per side until lightly golden, then remove and set aside on a plate — it will finish cooking in the orzo.
600 g Salmon fillets, skin removed,
2 tbsp Olive oil
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3. Reduce the heat to medium. Add butter to the same pan and, once melted, sauté the finely diced carrots for 3–4 minutes until slightly softened.
2 piece Carrots, finely diced,
1 tbsp Butter
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4. Add the minced garlic and cook for 30 seconds until fragrant, then add the orzo and stir to coat it in the buttery juices for about 1 minute.
300 g Orzo pasta,
3 clove Garlic cloves, minced
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5. Pour in the coconut milk and stock, stir well, and bring to a gentle simmer. Season lightly with salt and add the lemon zest.
400 ml Coconut milk (full-fat, canned),
500 ml Chicken or vegetable stock,
1 piece Lemon, juiced and zested,
1 tsp Salt
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6. Nestle the seared salmon fillets on top of the simmering orzo, pressing them in slightly. Cover the pan with a lid or foil and cook over medium-low heat for 10–12 minutes, stirring the orzo gently once halfway through and flaking the salmon into large chunks as you do so.
600 g Salmon fillets, skin removed
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7. Stir in the frozen peas and continue cooking uncovered for 2–3 minutes until the peas are warmed through and the orzo has absorbed most of the liquid and is creamy. If it looks too thick, add a splash of stock or water.
1 cup Frozen peas
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8. Squeeze in the lemon juice, taste, and adjust seasoning. Spoon into bowls and scatter with fresh parsley to serve.
1 piece Lemon, juiced and zested,
2 tbsp Fresh parsley, finely chopped (garnish)
