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Salmon and risoni pasta bake
Serves: 4
Time to make: 40 mins
Hands-on time: 10 mins
Ingredients
- spray oil
- 250g risoni pasta or other small pasta
- 300g Brussels sprouts, trimmed, halved
- 2 x 400g can cherry tomatoes
- 2 cups courgettes, 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
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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.
Variations
Make it gluten free: Use small gluten-free pasta.
Nutrition Info (per serve)
-
Calories 593cal
-
Kilojoules 2480kJ
-
Protein 42g
-
Total fat 21g
-
–Saturated fat 6g
-
Carbohydrates 60g
-
–Sugars 11g
-
Dietary fibre 8g
-
Sodium 290mg
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Calcium 230mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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