Craving some comfort food, but short on time? Cut some corners with this garlic salmon and herb risoni. It's easy-as to make and bursting with flavour.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
To make this tasty salmon dinner, you’ll need two packets of salmon with garlic and herb marinade and crumb, olive oil, risoni, tomato and chilli pesto and baby rocket leaves. It will be ready in 20 minutes.
Preheat the oven to 180 degrees Celsius. Put the crumbs from the salmon packets in a bowl with olive oil and mix well. Place the salmon on a baking paper lined tray and top with crumbs, pressing down gently. Pop in the oven and bake for 15 minutes or until the salmon is cooked through. Meanwhile, add the risoni to a saucepan of boiling water and cook following the packet directions until al dente. Reserve a third of a cup of the cooking liquid and then drain. Return the risoni to the saucepan. Stir in the tomato and chilli pesto with the reserved cooking liquid. Season with salt and pepper. Add the rocket and gently combine. Serve the salmon with the risoni mixture and drizzle with more olive oil. This dish comes together just using 5 ingredients and is so delicious.
For the full recipe see the description below. For more 5-ingredient dinners, head to our What’s for Dinner playlist here.
Ingredients
2 x 325g pkts Coles Salmon Garlic & Herb Marinade and Crumb (2 pack)
1/3 cup (80ml) olive oil, plus extra, to drizzle
1 1/3 cups (295g) risoni
1/3 cup (90g) Coles Italia Piccante Tomato and Chilli Pesto
60g pkt Coles Australian Baby Rocket
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Place the crumb mixture from the salmon packets in a bowl. Stir in the oil. Place salmon on the lined tray. Top with the crumb mixture and lightly press. Bake for 15 mins or until cooked through.
Step 2
Meanwhile, cook the risoni in a large saucepan of boiling water following packet directions. Drain, reserving 1/3 cup (80ml) cooking liquid. Return risoni to the pan.
Step 3
Add the pesto and reserved cooking liquid to the risoni in the pan. Stir to combine. Season. Fold in the rocket. Divide the risoni mixture and salmon among serving plates. Drizzle with extra olive oil to serve.
