Creamy Orzo with Salmon and Boursin

Ingredients

• 200 g Orzo
• 300 g Salmon (The recipe specifies 250 to 300 g (here, 4 small fillets). The quantity recorded is the minimum of the range.)
• 200 g Fresh spinach (Washed beforehand)
• Cherry tomatoes (A few)
• 1 Boursin Garlic & Fine Herbs (One 150 g cheese)
• 2 tbsp Heavy cream
• 150 g Garlic (Cloves, crushed)
• Olive oil (A drizzle)
• Salt (To salt the cooking water and season, to taste)
• Black pepper (To taste)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions. Drain once cooked.

2. 2

   Preheat the oven to 180 °C. Place the washed spinach in an ovenproof dish. Put the Boursin in the center and scatter a few cherry tomatoes around it.

3. 3

   Crush the garlic cloves. Mix them with a drizzle of olive oil, salt, and pepper, then pour the mixture over the spinach.

4. 4

   Place the salmon fillets in the dish. Bake for about 12 minutes, until the cheese is melted and the salmon is cooked through.

5. 5

   Remove the salmon fillets from the dish and set aside. Add the cream to the spinach and Boursin, then stir to make a creamy sauce.

6. 6

   Add the cooked orzo to the dish and stir to coat it in the sauce.

7. 7

   Serve piping hot with the reserved salmon fillets.

Notes

The amount of salmon is given as a range (250 to 300 g); the number of cherry tomatoes and the amounts of oil, salt, and pepper are not specified.

Nutrition per serving

• main course
• autumn
• quick
• oven-baked
• creamy
• fish