Salmon Tray Bake with Creamy Risoni

METHOD

Step 1

Pre-heat oven to 180°C (160°C fan-forced).

Step 2

Heat a large baking dish over medium heat. Drizzle with half the oil and cook salmon, each side for 3-4 minutes until well seared. Remove and set aside.

Step 3

Heat remaining oil in the baking dish and add garlic, cooking for 1 minute. Stir in risoni, stock and cream. Bring to the boil and remove from heat. Stir in the zucchini and peas. Cover with a lid or foil and bake for 15 minutes. Stir halfway through cooking.

Step 4

Remove the lid and arrange the salmon pieces over the risoni mixture. Scatter with lemon slices. Return to the oven covered for a further 6-8 minutes, or until salmon is cooked through and risoni is tender.

Step 5

Season and serve with additional lemon wedges and crusty bread

Ingredients

1 tbsp olive oil 

Tassal Salmon Family Bundle 460g

2 cloves garlic, finely chopped 

250g risoni pasta 

3 ½ cups chicken stock 

1 cup cream 

1 zucchini, thinly sliced 

⅔ cup frozen green peas 

½ lemon, thinly sliced into rounds 

Salt flakes & freshly ground black pepper