Fish 
30 Min
pretty easy 
4 People
Perfectly cooked salmon served with a fresh risoni salad tossed in a dill and lemon dressing. The perfect spring dish!
No fish option - replacement is chicken tenderloins Increase cooking time if needed to ensure chicken is cooked through.
Gluten friendly option - pasta is replaced with GF pasta.
No fish option - replacement is chicken tenderloins Increase cooking time if needed to ensure chicken is cooked through.
Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a saucepan of water to the boil. Add risoni and cook according to packet instructions. Drain and rinse in cold water.
2. Slice spring onions, trim and quarter asparagus (see product spotlight). Heat a large frypan with 1 tbsp oil over medium heat, add vegetables and cook for 2-3 minutes or until just tender. Transfer to a large bowl, reserve pan.
3. Zest lemon. Rub salmon fillets with 1/2 tsp lemon zest (reserve remaining), oil, salt and pepper. Reheat frypan over medium-high heat and cook salmon, skin side down, for 3-4 minutes on each side or until cooked to your liking.
4. In the meantime, finely chop dill, combine with remaining lemon zest, 3 tbsp olive oil, juice from 1/2 lemon, salt and pepper to taste.
5. Quarter cherry tomatoes, trim and slice sugar snap peas. Add to bowl with asparagus and toss together with risoni, baby spinach and dressing to taste. Adjust the seasoning with salt and pepper if needed.
6. Serve spring risoni with salmon fillets and remaining lemon cut into wedges.
Notes:
Add spinach to the pan with the asparagus to wilt if preferred.
Add 2 tbsp mayonnaise for a creamy dressing and serve on the side if desired.
No fish option - replacement is chicken tenderloins .
Increase cooking time if needed to ensure chicken is cooked through.
Gluten friendly option - risoni is replaced with GF pasta.
2. Slice spring onions, trim and quarter asparagus (see product spotlight). Heat a large frypan with 1 tbsp oil over medium heat, add vegetables and cook for 2-3 minutes or until just tender. Transfer to a large bowl, reserve pan.
3. Zest lemon. Rub salmon fillets with 1/2 tsp lemon zest (reserve remaining), oil, salt and pepper. Reheat frypan over medium-high heat and cook salmon, skin side down, for 3-4 minutes on each side or until cooked to your liking.
4. In the meantime, finely chop dill, combine with remaining lemon zest, 3 tbsp olive oil, juice from 1/2 lemon, salt and pepper to taste.
5. Quarter cherry tomatoes, trim and slice sugar snap peas. Add to bowl with asparagus and toss together with risoni, baby spinach and dressing to taste. Adjust the seasoning with salt and pepper if needed.
6. Serve spring risoni with salmon fillets and remaining lemon cut into wedges.
Notes:
Add spinach to the pan with the asparagus to wilt if preferred.
Add 2 tbsp mayonnaise for a creamy dressing and serve on the side if desired.
No fish option - replacement is chicken tenderloins .
Increase cooking time if needed to ensure chicken is cooked through.
Gluten friendly option - risoni is replaced with GF pasta.
Risoni 1/2 packet (250g)
Spring onions 1/2 bunch
Asparagus 1 bunch
Lemon 1
Salmon Fillets (skin on) 2 packets
Dill 1 packet
cherry tomatoes 1 punnet
Sugar snap peas 1/2 punnet (125g)
Baby spinach 1/2 bag (100g)
From your pantry:
olive + oil for cooking, salt, pepper
Spring onions 1/2 bunch
Asparagus 1 bunch
Lemon 1
Salmon Fillets (skin on) 2 packets
Dill 1 packet
cherry tomatoes 1 punnet
Sugar snap peas 1/2 punnet (125g)
Baby spinach 1/2 bag (100g)
From your pantry:
olive + oil for cooking, salt, pepper
