Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
305gDried risoni pasta (1 - 1/2 cups)
500mlChicken or vegetable stock (2 cups)
160mlPouring cream (2/3 cup)
1tspFinely grated lemon rind
1tbspOlive oil
4180g skinless boneless salmon fillets
2Zucchini, trimmed, peeled into ribbons
1Bunch asparagus, trimmed, halved
150gFrozen peas, slightly thawed (1 cup)
2Green 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
305gDried risoni pasta (1 - 1/2 cups)
500mlChicken or vegetable stock (2 cups)
160mlPouring cream (2/3 cup)
1tspFinely grated lemon rind
1tbspOlive oil
4180g skinless boneless salmon fillets
2Zucchini, trimmed, peeled into ribbons
1Bunch asparagus, trimmed, halved
150gFrozen peas, slightly thawed (1 cup)
2Green 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.
