Creamy Lemon Salmon Tray Bake

CategoryDifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
 305 g Dried risoni pasta (1 - 1/2 cups)
 500 ml Chicken or vegetable stock (2 cups)
 160 ml Pouring cream (2/3 cup)
 1 tsp Finely grated lemon rind
 1 tbsp Olive oil
 4 180g skinless boneless salmon fillets
 2 Zucchini, trimmed, peeled into ribbons
 1 Bunch asparagus, trimmed, halved
 150 g Frozen peas, slightly thawed (1 cup)
 2 Green shallots, thinly sliced
 Fresh mint leaves, to serve
 Lemon slices, to serve
1

Step 1.
Preheat oven to 190C/170C fan forced. Spread the risoni evenly over the base of a 5cm-deep, 20 x 30cm baking dish. Add the stock, cream and lemon rind and stir to combine. Cover tightly with foil and bake for 20 minutes.

2

Step 2.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the salmon, top side down, for 2 minutes or until golden. Transfer to a plate. Set aside.

3

Step 3.
Carefully remove the foil from the baking dish (beware of steam escaping). Stir the risoni and place the salmon, cooked side up, on top, pressing gently into the risoni. Arrange the zucchini, asparagus and peas around the salmon. Cook, uncovered, for 10 minutes or until the vegetables are tender. Set aside for 5 minutes to rest.

4

Step 4.
Scatter with the shallot and mint leaves and serve with lemon slices.

Enjoy!!

With thanks to: www.taste.com.au

Ingredients

Ingredients
 305 g Dried risoni pasta (1 - 1/2 cups)
 500 ml Chicken or vegetable stock (2 cups)
 160 ml Pouring cream (2/3 cup)
 1 tsp Finely grated lemon rind
 1 tbsp Olive oil
 4 180g skinless boneless salmon fillets
 2 Zucchini, trimmed, peeled into ribbons
 1 Bunch asparagus, trimmed, halved
 150 g Frozen peas, slightly thawed (1 cup)
 2 Green shallots, thinly sliced
 Fresh mint leaves, to serve
 Lemon slices, to serve

Directions

1

Step 1.
Preheat oven to 190C/170C fan forced. Spread the risoni evenly over the base of a 5cm-deep, 20 x 30cm baking dish. Add the stock, cream and lemon rind and stir to combine. Cover tightly with foil and bake for 20 minutes.

2

Step 2.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the salmon, top side down, for 2 minutes or until golden. Transfer to a plate. Set aside.

3

Step 3.
Carefully remove the foil from the baking dish (beware of steam escaping). Stir the risoni and place the salmon, cooked side up, on top, pressing gently into the risoni. Arrange the zucchini, asparagus and peas around the salmon. Cook, uncovered, for 10 minutes or until the vegetables are tender. Set aside for 5 minutes to rest.

4

Step 4.
Scatter with the shallot and mint leaves and serve with lemon slices.

Enjoy!!

With thanks to: www.taste.com.au

Creamy Lemon Salmon Tray Bake
IngredientsDirections