June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
Looking for an easy (an healthy!) weeknight dinner? Our roasted salmon will hit the spot!
Recipe courtesy of Jesse Schenker
1 lb. wild salmon, filleted into 4 portions
1 1/2 cups orzo pasta
2 cups freshly shucked peas
1 bunch green asparagus, cut into ½ in. pieces
1 lemon, juiced
2 Tbsp. extra virgin olive oil
2 Tbsp. basil, chopped
Kosher salt to taste
1/2 cup Parmigiano Reggiano, grated
Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Cook orzo in water for 8 to 10 minutes. Turn off the burner, strain pasta and put orzo back into pot, set aside.
Place salmon on baking pan. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for 8 to 10 minutes.
While salmon is cooking, place orzo pot on low heat, and stir in asparagus and peas. Cook for 3 to 4 minutes, stirring constantly. Remove pot from the heat and stir in the remaining olive oil, basil, Parmigiano and lemon juice.
Spread finished orzo on large platter with salmon on top. Serve immediately.
Nutritional info per serving: 621 calories, 46g protein, 21g fat (4g saturated), 61g carbohydrates, 8g fiber, 129mg sodium