Salmon and risoni pasta bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

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spray oil

250g risoni pasta or other small pasta

300g Brussels sprouts, trimmed, halved

2 x 400g can cherry tomatoes

2 cups courgettezucchiniXszucchini, 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

½ cup grated mozzarella cheese

2 tablespoons chopped almonds

Instructions

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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.

Variations

Make it gluten free: Use small gluten-free pasta.

Nutrition Info (per serve)

Calories 593 cal

Kilojoules 2480 kJ

Protein 42 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 60 g

Sugar 11 g

Dietary fibre 8 g

Sodium 290 mg

Calcium 230 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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