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I love adding fish to the menu as many times as possible during the week. It’s so good for you, low in calories and so simple to cook. I’ll never tire of conjuring up marinades to flavour it and change it up.

I added chickpeas for extra protein. Garlic, lemon and chilli raise the flavour. Feel free to cook a few chopped new potatoes and add those but I didn’t feel the need to.

Serves 2

Ingredients

160g orzo ( 80g per person)

Vegetable stock

200g asparagus – chopped

2 sweet chilli hot salmon fillets ( ready cooked)

2 spring onions

2 cloves garlic – minced

Juice of a lemon

Salt and cracked black pepper to season

Half teaspoon chilli flakes

1 fresh red chilli

Half a can of chickpeas

Splash of white wine

Method

Start by boiling a pan of water and a vegetable stock cube. When the water is boiling add your orzo and set a timer. Mine took 6 minutes.

At the same time bring another pan of water to the boil and add your asparagus.

When the water is boiling add your orzo. While your orzo is cooking heat a tablespoon of olive oil in your large frying pan. Remove the skin from your salmon and break it down into large flakes with a fork. Add it to the pan of oil along with the chickpeas, garlic, spring onion, chilli flakes, sliced chilli and salt and cracked black pepper. Stir around the pan for a minute or two.

Now your orzo and asparagus should be ready. Drain those add a knob of butter to each and add to the pan of ingredients.

Finally add your juice of a lemon, a splash of white wine and stir to combine.

Serve immediately.

Tip: This dinner is delightful with a chilled glass of rosé