Preheat oven to 180°C (160°C fan / 350°F). Line a baking tray with parchment paper (merely to make washing up easier) and place the 2 salmon fillets on top.
Heat 1 tbsp of butter and 1 tbsp of olive oil in a sauté pan or small casserole dish over medium heat.
Add the finely chopped shallot (or 1/2 onion), along with a pinch of flaky salt and black pepper. Cook for 2-3 minutes, until softened.
Stir in the 150g orzo and toast for 1 minute. Pour in the 400ml chicken stock (reserve a little extra for if needed later), stir and bring to a gentle simmer. Cook for 4-5 minutes, stirring occasionally.
While the orzo is simmering, in a small bowl mix together the 3 tbsp panko breadcrumbs, 2 tsp harissa paste and a drizzle of olive oil until you have a moist crumb. Some harissa pastes are spicier than others, I would add a teaspoon and give it a taste and see what you think before adding more. Always taste as you go.
Spread or sprinkle the harissa-panko mixture evenly over the salmon fillets on the prepared tray, grate over the zest of 1/2 a lemon, drizzle with olive oil and season with a pinch of flaky salt. Pop into the oven for 7-10 minutes, until the crust is crispy and the fish is cooked to your liking.
While the salmon cooks, stir the half jar or 1 x 400g tin of drained chickpeas, 2 cubes of frozen spinach (of course fresh works too but you will need some generous handfuls), handful of chopped sun-dried tomatoes, and 2 portions of Boursin garlic & herbs cheese (approx. 30g) into the orzo.
Stir regularly until the spinach thaws, the Boursin melts and the orzo turns gorgeously creamy (approx. 3-4 minutes).
Add a splash of boiling water or reserved stock if it looks too thick. You want it nicely saucy, not stodgy or soupy. Taste and adjust the salt and pepper.
Scoop the orzo into shallow bowls, top each with a salmon fillet, then finish with a spoonful of Greek or natural yoghurt, an extra grating of lemon zest and black pepper.

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Harissa Salmon with Creamy Boursin & Spinach Orzo

Simple, elevated, and on the table in under 30 minutes.

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