Pan-fried salmon with roasted mediterranean salad
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Roasted Mediterranean style vegetables tossed through risoni and served with a pan-fried salmon fillet and a creamy basil sauce.

No Fish option - replacement is chicken breast fillet.

Gluten friendly option - risoni is replaced with GF pasta.
1. Set oven to 200°C. Wedge onion, chop capsicum and cut courgettes into rounds. Toss with cherry tomatoes, 3 tbsp olive oil, 1/2 tbsp vinegar, thyme sprigs (whole) and 1 crushed garlic clove in a lined oven dish and roast for 20 minutes.

2. Bring a saucepan of water to the boil. Add risoni and cook for 9 minutes, or until just al dente. Drain and rinse, set aside.

3. Blend philadelphia cheese with basil leaves, 1 tsp vinegar, 2 tbsp water and 2 tbsp olive oil using a stick mixer until smooth.

4. Rub salmon fillets with oil, salt and pepper. Cook in a large, heated pan (or on the barbecue) for 3-4 minutes on each side, or to your liking.

5. Trim and slice sugar snaps. Once vegetables are finished roasting, squash tomatoes with a fork (to release juices) and toss with remaining vegetables, sugar snaps and risoni. Season to taste with salt and pepper.

6. Cut lemon into wedges. Serve salmon fillets with roasted mediterranean risoni salad, sauce and lemon wedges.

Notes:
Place salmon in the oven to roast if preferred.

No Fish option - replacement is chicken breast fillets. 
Cut into strips and pan-fry for 6-8 minutes, or until cooked through.

Gluten friendly option - risoni is replaced with GF pasta.
red onion 1
yellow capsicum 1
courgettes 2
cherry tomatoes 1 punnet
thyme 1/4 packet

risoni pasta 200g

philadelphia cheese 100g
basil 1 packet

salmon fillets 2 packets

sugar snap peas 1/3 punnet
lemon 1/2

From your pantry:
olive + oil (for cooking), salt, pepper, red wine vinegar, garlic (1 clove)