Orzo salad with green asparagus and grilled plant-based salmon fillets
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)
What to do
Cook the orzo according to the instructions on the package. Mix the olive oil with the lemon juice and a pinch of salt and pepper. Coat the Vivera plant-based salmon fillets in it. 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.
Remove the tough ends of the asparagus. Grill the asparagus on the barbecue for about 5 minutes, turning regularly. Mix the orzo with the avocado and tomatoes and some fresh pepper. Top the salad with the grilled asparagus and the grilled plant-based salmon. Drizzle with the extra olive oil, and garnish with basil according to preference.
Plant Salmon Fillet
Heat oil in the pan. Fry at medium heat 8 minutes and turn regularly.