Pistachio Salmon with Orzo Salad

Recipe serves 4

Ingredients:

For the salmon:

- 4 pieces of salmon

- 2 tbsp mustard

- 2 tsp honey

- 2 tbsp olive oil

- Juice of 1/2 lemon

- 1 cup roasted pistachios, chopped

For the salad: 

- 1 cup orzo

- 2 cucumbers, diced 

- 1 pack cherry tomatoes, quartered 

- 1 cup herbs of your choice (I like the combination of parsley and mint or coriander)

- 1/2 cup roasted pistachios, chopped 

- 2 zucchini, sliced into bite-sized wedges

- Honey mustard dressing: 1 tbsp mustard, 2 tsp honey, 2 tbsp olive oil, juice of 1/2 a lemon, salt and pepper to taste

Instructions: 

- Preheat the oven to 190C. Toss your zucchini with olive oil, salt and pepper. Place in the oven for 25-30 minutes or until golden brown. Remove and set aside.

- Slice your cherry tomatoes and cucumber. Salt generously and leave to drain in a colander to remove excess water.

- Cook your orzo according to package instructions. Rinse and drain. Whisk the ingredients for the honey mustard dressing together and season with salt and pepper to taste. Toss the dressing with the orzo, then mix the marinated orzo with the rest of the ingredients, seasoning with additional salt, pepper or dressing if necessary.

- To make the salmon, combine the mustard, olive oil, honey and lemon juice and season with salt and pepper. Brush the mixture over your salmon and top with the chopped pistachios. Place in an oven preheated to 190C for 15 minutes or until cooked through (the internal temperature should reach 145F). Serve with the orzo salad.