Orzo salad with green asparagus and grilled plant-based salmon fillets

2
Persons
15
Minutes

Ingredients

  • 1 pack of Vivera plant-based salmon fillet
  • 150 g orzo
  • 1 tbsp extra virgin olive oil + 2 tsp extra
  • 1 tbsp lemon juice
  • 300 g green asparagus
  • 1 avocado, cut into wedges
  • 200 g small tomatoes (various colours), halved
  • 1 handful fresh basil for garnish (optional)

Also needed:

  • Aluminium foil
Preparation
  1. Cook the orzo according to the instructions on the package.
  2. Mix the olive oil with the lemon juice and a pinch of salt and pepper.
  3. Coat the Vivera plant-based salmon fillets in it.
  4. Place a piece of aluminium foil on the barbecue and grill the plant-based salmon fillets indirectly (not directly above the flames) for about 4 minutes. Turn halfway through the cooking time.
  5. Remove the tough ends of the asparagus. Grill the asparagus on the barbecue for about 5 minutes, turning regularly.
  6. Mix the orzo with the avocado and tomatoes and some fresh pepper.
  7. Top the salad with the grilled asparagus and the grilled plant-based salmon.
  8. Drizzle with the extra olive oil, and garnish with basil according to preference.

Enjoy your meal!

  • – Je maakt het met

    Plant-Based Salmon Fillet

    Usp Leaf
    High in protein
    Usp Leaf
    Source of fibre
    Usp Leaf
    Source of iron and vitamin b12
    Usp Leaf
    High in omega-3 fatty acids
    Heat oil in a pan. Pan fry at medium heat for at least 8 minutes stirring regularly.
    Heat in a pre-heated air fryer for at least 8 minutes at 200°C.
    Heat in a pre-heated oven for at least 7 minutes at 225°C.
    Bekijk het product: Plant-Based Salmon Fillet

    View the product

EN
MENU