250g cherry tomatoes
3-4 garlic cloves, grated or chopped
2-3 tbsp olive oil
1 cube vegetable stock
100g grated parmesan
4 salmon fillets
Chilli flakes to serve
Heat the olive oil in a pan, toss the garlic and fry 2 minutes.
Quarter your tomatoes and add them to the pan. Cook for 5 minutes.
Add the orzo and 800 ml hot water+vegetable stock. Simmer for 10 minutes, stirring occasionally.
In the meantime, remove the skin from the salmon fillets, cut into cubes and grill on a nonstick pan for 3-4 minutes until nicely browned. Make sure to toss them for an uniform grilling. Set aside until used.
Season the orzo with salt and pepper, then add your basil and stir to combine.
Spoon into bowls and add a drizzle of olive oil, grated parmesan and some chilli flakes if using. Finish by adding the salmon on top with a splash of lemon juice. Serve while hot and enjoy.