Creamy Lemon Salmon Tray Bake

Creamy Lemon Salmon Tray Bake

Ingredients

305 g Dried risoni pasta (1 – 1/2 cups)

500 ml Chicken or vegetable stock (2 cups)

160 ml Pouring cream (2/3 cup)

1 tsp Finely grated lemon rind

1 tbsp Olive oil

184 g skinless boneless salmon fillets

2 Zucchini, trimmed, peeled into ribbons

1 Bunch asparagus, trimmed, halved

150 g Frozen peas, slightly thawed (1 cup)

2 Green shallots, thinly sliced

Fresh mint leaves, to serve

Lemon slices, to serve

Directions

Step 1.

Preheat oven to 190C/170C fan forced. Spread the risoni evenly over the base of a 5cm-deep, 20 x 30cm baking dish. Add the stock, cream and lemon rind and stir to combine. Cover tightly with foil and bake for 20 minutes.

Step 2.

Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the salmon, top side down, for 2 minutes or until golden. Transfer to a plate. Set aside.

Step 3.

Carefully remove the foil from the baking dish (beware of steam escaping). Stir the risoni and place the salmon, cooked side up, on top, pressing gently into the risoni. Arrange the zucchini, asparagus and peas around the salmon. Cook, uncovered, for 10 minutes or until the vegetables are tender. Set aside for 5 minutes to rest.

Step 4.

Scatter with the shallot and mint leaves and serve with lemon slices. Enjoy!! With thanks to: www.taste.com.au