Easy Garlic-Herb Salmon & Basil Pesto Risoni Salad
with Parmesan
Fresh and herby are meeting half way in a salad that’s going to bring peace to your craving for salmon and risoni. Salmon is seasoned in herby garlic spices and the risoni is stirred through with soft basil pesto. As a peace offering that will seal the deal, sprinkle over some Parmesan cheese.
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Ingredients
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 sachet
Chicken-Style Stock Powder
1
tomato
½
lemon
1 packet
salmon
(Contains fish; )
1 sachet
Garlic & Herb Seasoning
1 bag
spinach & rocket mix
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook risoni, uncovered, over high heat, ‘al dente’, 7-8 minutes. • Drain and return to saucepan, add chicken-style stock powder and stir to combine.
• Meanwhile, roughly chop tomato. Slice lemon into wedges. • In a medium bowl, combine salmon, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, add the butter and honey and turn salmon to coat.
• To the risoni, add tomato, spinach & rocket mix, basil pesto, a squeeze of lemon juice, a drizzle of olive oil and a pinch of pepper. Stir to combine. • Divide risoni salad between bowls. Top with garlic and herb salmon. • Sprinkle over grated Parmesan cheese and serve with remaining lemon wedges. Enjoy!