This creamy pasta dish is the definition of comfort food, whilst also being super nutritious. When cooked, risoni has a risotto-like texture. We’ve paired it with salmon for those omega fats, lemon, green veggies, capers and a dash of cream cheese. The best part? Only one dish needed! For a vegetarian option, simply omit the salmon.
· 2 tbsp extra virgin olive oil
· 300g (10.5oz) salmon, deboned & skin off, 2 small fillets
· 1 leek, finely diced
· 1 garlic clove, minced
· 1/8 bunch parsley, leaves picked & stems finely chopped
· 1 cup risoni, also called orzo
· 2 ½ cups (625ml) vegetable stock
· ½ head broccoli, florets finely chopped
· ¾ cup frozen peas
· 3 tbsp cream cheese, replace with coconut cream for dairy-free
· ½ lemon, juiced & zested
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· 2 tsp capers
- Heat 1 tbsp extra virgin olive oil in a non-stick pan over medium-high heat. Season the salmon on both sides with sea salt and black pepper. Cook for 5 minutes on one side before flipping and cooking on 3-4 minutes on the other side. Remove from the pan and cover to keep warm. Cook time will depend on the size of your salmon fillets.
- Add the remaining olive oil to the pan along with the leek, garlic and chopped parsley stems. Sauté for 3-4 minutes or until the leeks have softened and start to caramelise.
- Add the risoni and vegetable stock to the pan. Bring to the boil and then reduce the heat to a simmer for 5 minutes. Next add the broccoli and frozen peas and simmer for a further 5 minutes or until the risoni is cooked through.
- Remove from the heat and stir through the cream cheese and lemon juice. Add the salmon back to the pan and flake. Garnish with lemon zest, capers and parsley leaves.
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