Tuscan Salmon and Risoni Tray Bake
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We all need a break from time to time! So, when the thought of putting all of that effort in on top of your daily roster already makes you tired, a simple tray bake is the perfect go-to. This Tuscan Salmon and Risoni Tray Bake recipe is easy to prepare but doesn’t leave out any of your favourite flavours.
Here are the ingredients you need:
1. 2 tbsp of olive oil
2. 4 (about 150g each) skinless boneless salmon fillets
3. 305g (11/2 cups) of dried risoni pasta
4. 3 garlic cloves, crushed
5. 1 tbsp of finely chopped fresh rosemary leaves
6. 2 chicken stock Cubes
7. 300ml of pouring cream
8. 75g (1/2 cup) of semi-dried tomato strips (not in oil)
9. 60g baby spinach
10. 1 bunch of broccolini, trimmed
11. 1 tbsp of drained capers, fried
12. 1 lemon, rind finely grated
First, preheat your oven to 200°C/180°C fan forced. Then, heat up half the oil in a large flameproof baking dish over medium-high heat before adding the salmon. Cook the fish, with the top side down, for about two minutes or until it’s golden. Take the cooked salmon out and set it aside to rest on a plate.
Meanwhile, heat the remaining tbsp of oil in the dish over high heat. Add the risoni, garlic and rosemary to the pan and cook for 1 minute or until aromatic. Add the stock cubes, cream, and 625ml (2½ cups) of water. Stir well to combine before bringing the ingredients to a boil. Remove the dish from the heat, cover it tightly with foil, and pop it in the oven to back for 12 minutes.
Carefully remove the foil from the dish and stir the tomato strips and spinach with the risoni mixture. Add the broccolini and arrange the salmon, with the top side up. Cook uncovered for 10 minutes or until the broccolini is tender. Top it all off with some fried capers and the lemon rind. Bon appetit!
Source: Taste
Here are the ingredients you need:
1. 2 tbsp of olive oil
2. 4 (about 150g each) skinless boneless salmon fillets
3. 305g (11/2 cups) of dried risoni pasta
4. 3 garlic cloves, crushed
5. 1 tbsp of finely chopped fresh rosemary leaves
6. 2 chicken stock Cubes
7. 300ml of pouring cream
8. 75g (1/2 cup) of semi-dried tomato strips (not in oil)
9. 60g baby spinach
10. 1 bunch of broccolini, trimmed
11. 1 tbsp of drained capers, fried
12. 1 lemon, rind finely grated
First, preheat your oven to 200°C/180°C fan forced. Then, heat up half the oil in a large flameproof baking dish over medium-high heat before adding the salmon. Cook the fish, with the top side down, for about two minutes or until it’s golden. Take the cooked salmon out and set it aside to rest on a plate.
Meanwhile, heat the remaining tbsp of oil in the dish over high heat. Add the risoni, garlic and rosemary to the pan and cook for 1 minute or until aromatic. Add the stock cubes, cream, and 625ml (2½ cups) of water. Stir well to combine before bringing the ingredients to a boil. Remove the dish from the heat, cover it tightly with foil, and pop it in the oven to back for 12 minutes.
Carefully remove the foil from the dish and stir the tomato strips and spinach with the risoni mixture. Add the broccolini and arrange the salmon, with the top side up. Cook uncovered for 10 minutes or until the broccolini is tender. Top it all off with some fried capers and the lemon rind. Bon appetit!
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