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Tuscan salmon and risoni tray bake recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Creamy salmon tray bake ready in under 30 minutes for a relaxing weeknight meal.
Ingredients:
  • 36.40 gm olive oil
  • 4 (about 150g each) skinless boneless salmon fillets
  • 305g (1 1/2 cups) dried risoni pasta
  • 3 garlic cloves, crushed
  • 20.00 ml finely chopped fresh rosemary leaves
  • 2 Chicken Style Stock Cubes
  • 300ml pouring cream
  • 75g (1/2 cup) semi-dried tomato strips (not in oil)
  • 60g baby spinach
  • 1 bunch broccolini, trimmed
  • 20.00 ml drained capers, fried (see tip)
  • 1 lemon, rind finely grated
Instructions:
  • Preheat oven to 200°C/180°C fan forced. In a large flameproof baking dish over medium-high heat, heat oil. Sear salmon, top-side down, until golden, for about 2 minutes. Transfer to a plate.
  • In the same dish, heat the remaining tablespoon of oil over high heat. Stir in the risoni, garlic, and rosemary. Cook for 1 minute until fragrant. Add the stock cubes, cream, and 625ml (2½ cups) of water. Mix well and bring to a boil. Cover the dish tightly with foil and bake for 12 minutes.
  • Peel back the foil from the dish, watching out for escaping steam. Mix the tomato strips and spinach into the risoni mixture. Add the broccolini and gently press to submerge. Place the salmon, top-side up, on top of the mixture. Cook uncovered for 10 minutes or until the broccolini is tender. Serve by sprinkling with fried capers and lemon rind.

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