Quick Garlicky Salmon & Pesto Risoni Salad
with Parmesan & Cherry Tomatoes
- Fish
- Milk
- Cashew
- Gluten
- Wheat
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
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. Seal the deal with a sprinkle over some Parmesan cheese.
Ingredients
1 sachet
Garlic & Herb Seasoning
280 g
Salmon
(Contains: Fish; )
320 g
Chicken Breast Strips
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1
Lemon
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
1 packet
Snacking Tomatoes
Nutrition Values
Utensils
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.
- Meanwhile, 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 gently 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!
