Salmon and risoni pasta bake

Serves: 4
Time to make: 40 mins
( Hands-on time: 10 mins )

Total cost: $ 23.20 / $ 5.80 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

oil spray
250g risoni pasta or other small pasta
300g Brussels sprouts, trimmed, halved
2 x 400g can cherry tomatoes
2 cups courgetteszucchini, summer squashX, grated
1 cup peas
4 x 100g salmon fillets, skinned
4 teaspoons Mediterranean seasoning (we used Gourmet Garden)
1 lemon, zest and juice
1/2 cup grated mozzarella cheese
2 tablespoons chopped almonds

Nutrition Info

Kilojoules 2480kJ
Calories 593cal
Protein 42g
Total fat 21g
Saturated fat 6g
Carbohydrates 60g
Sugars 11g
Dietary fibre 8g
Sodium 290mg
Calcium 230mg
Iron 4mg

Instructions

1 Preheat oven to 190ºC. Spray a large ovenproof dish or 4 individual dishes with oil spray. Cook risoni and sprouts in boiling water until tender. Drain and add to prepared ovenproof dish/es.

2 Add tomatoes and remaining vegetables. Toss well. Add fish. Top each piece with some Mediterranean seasoning, lemon zest and lemon juice.

3 Sprinkle with cheese and almonds. Bake for 25-30 minutes until lightly golden and fish is cooked through. Serve sprinkled with chopped fresh parsley.

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