Garlic-Herb Glazed Salmon & Basil Pesto Risoni Salad
with Parmesan
- Fish
- Milk
- Cashew
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Tomato
280 g
Salmon
(Contains: Fish; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1
Lemon
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Cooking Steps
• 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.
Custom Recipe: If you swapped chicken breast with salmon, combine salmon with the spice blend as above.
Custom Recipe: Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Add butter and honey as above.
• 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. • Slice garlic and herb chicken. • Divide risoni salad between bowls. Top with chicken. • Sprinkle over grated Parmesan cheese and serve with remaining lemon wedges. Enjoy!
