Salmon traybake with orzo and chermoula recipe
 I love an all-in-one orzo, and this version with my favourite salmon and broccoli combination is an easy weeknight win. The chermoula is an amazing, herb-packed accompaniment to the salmon and broccoli, giving a punchy hit of flavour with fresh herbs and a few store cupboard ingredients. 150g/5½oz orzo300ml/½ pint vegetable stock150g/5½oz Tenderstem broccoli, roughly chopped2 sustainable salmon fillets½ tsp sea salt flakes3 tbsp flaked almonds1 tbsp olive oil 150g/5½oz orzo 300ml/½ pint vegetable stock 150g/5½oz Tenderstem broccoli, roughly chopped 2 sustainable salmon fillets ½ tsp sea salt flakes 3 tbsp flaked almonds 1 tbsp olive oil 15g/½oz fresh coriander, leaves and stems15g/½oz mint, leaves only ½ tsp ground cumin½ tsp ground paprika1 whole garlic clove, peeled2 tbsp olive oil1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar)pinch sea salt 15g/½oz fresh coriander, leaves and stems 15g/½oz mint, leaves only ½ tsp ground cumin ½ tsp ground paprika 1 whole garlic clove, peeled 2 tbsp olive oil 1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar) pinch sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes.Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside.Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Recipe tips Double everything and cook the orzo, salmon and broccoli for 25 minutes if you’re serving more than 2.