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One Pan Creamy Salmon Risoni


One Pan Creamy Salmon Risoni

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.

Serves: 2-3


· 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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To serve
· 2 tsp capers



  1. 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.
  2. 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.
  3. 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.
  4. 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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