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Creamy lemon salmon tray bake
Creamy lemon salmon tray bake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try a simple one-pan creamy salmon, risoni, and zucchini bake for a delicious dinner option.
Ingredients:
  • 305g (1 1/2 cups) dried risoni pasta
  • 500ml (2 cups) chicken or vegetable stock
  • 160ml (2/3 cup) pouring cream
  • 1 tsp finely grated lemon rind
  • 4 x 180g skinless boneless salmon fillets
  • 2 zucchini, trimmed, peeled into ribbons
  • 1 bunch asparagus, trimmed, halved
  • 150g (1 cup) frozen peas, slightly thawed
  • 2 green shallots, thinly sliced
  • Fresh mint leaves, to serve
  • Lemon slices, to serve
Instructions:
  • Preheat your oven to 190C/170C fan forced. Evenly spread the risoni in a 5cm-deep, 20 x 30cm baking dish. Stir in the stock, cream, and lemon rind. Cover the dish tightly with foil and bake for 20 minutes.
  • Heat the oil in a large frying pan over medium-high heat. Sear the salmon, top side down, for 2 minutes until beautifully golden. Place on a plate and set aside.
  • Peel back the foil from the baking dish, being cautious of the steam. Mix the risoni, place the salmon cooked side up on top, gently pressing into the risoni. Surround the salmon with zucchini, asparagus, and peas. Bake uncovered for 10 minutes until vegetables are tender. Let it rest for 5 minutes before serving.
  • Sprinkle with shallot and mint leaves, then garnish with lemon slices before serving.

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