Method

1. Start by spreading the cajun paste over the salmon fillets and leave to marinate on a foil or greaseproof lined tray.
2. Preheat the oven to 200 degrees C.
3. Add the courgette, tomatoes and garlic to a pan with 2 x teaspoon of olive oil, some salt and pepper and cook on a low - medium heat until the tomatoes begin to break down.
4. Add the orzo and mix through.
5. Put the salmon in the oven for 15 mins or until salmon is cooked.
6. Add the chicken stock to the orzo pan a little at a time, as you would risotto until the orzo is cooked and all the liquid is absorbed.
7. You may not need all the stock and if you need more, just add more water. This will depend on how quickly and how hot your pan is.
8. Top with the cooked salmon and a grating of lemon zest.