Have this easy Friday fish feast on the table in 30 minutes. With basil, lemon, bursting tomatoes and a hint of spice. The little morsels of risoni soak up all the Mediterranean flavours creating the most delectable dish.
743 calories per serve
2 tbsp olive oil
4 (about 150g each) skinless boneless salmon fillets
305g (11 ⁄2 cups) dried risoni pasta
3 garlic cloves, crushed
1 tbsp finely chopped fresh rosemary leaves
400g bottle arrabbiata pasta sauce
1 yellow capsicum, deseeded, thinly sliced
60g baby spinach
130g cocktail truss tomatoes
1 ⁄3 cup small fresh basil leaves, to serve
Lemon wedges, to serve
3 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Heat half the oil(2 tbsp olive oil) in a large flameproof baking dish over medium high heat. Cook salmon (4 (about 150g each) skinless boneless salmon fillets), top-side down, for 2 minutes or until golden. Transfer to a plate.
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Step 2Heat remaining oil in dish over high heat. Add the risoni (305g (11 ⁄2 cups) dried risoni pasta), garlic (3 garlic cloves, crushed) and rosemary (1 tbsp finely chopped fresh rosemary leaves). Cook, stirring, for 1 minute or until aromatic. Add the pasta sauce (400g bottle arrabbiata pasta sauce), capsicum (1 yellow capsicum, deseeded, thinly sliced) and 625ml (21 ⁄2 cups) water. Stir until combined. Bring to the boil. Remove from heat. Cover the dish tightly with foil then bake for 12 minutes.
Step 3Carefully remove foil (be careful of escaping steam). Stir in spinach (60g baby spinach). Arrange salmon, top-side up, on top of risoni mixture, pressing gently into mixture. Arrange tomatoes (130g cocktail truss tomatoes) around salmon. Bake, uncovered, for 10 minutes or until salmon and risoni are cooked through. Top with basil (1 ⁄3 cup small fresh basil leaves, to serve). Season. Serve with lemon wedges (Lemon wedges, to serve).
Switch the salmon for your favourite thickish fish fillet, such as barramundi or ling.
Nutrition per Serving