Hey there, fellow food enthusiasts! I’m thrilled to share with you my latest culinary creation: the delightful Tuscan salmon and risoni tray bake. As a passionate food blogger always on the lookout for new and innovative recipes, I absolutely adore experimenting with flavors and textures in the kitchen. This particular dish has quickly become one of my go-to favorites, especially on those busy weeknights when I crave a scrumptious meal without the hassle of endless washing up.
Let’s face it – after a long day at work or taking care of various responsibilities, all we truly desire is to kick back, relax, and savor a delicious homemade dinner. That’s where this creamy salmon tray bake comes to the rescue! With just 30 minutes of cooking time, it’s a lifesaver when time is of the essence.
Imagine succulent salmon fillets nestled on a bed of tender risoni pasta, all bathed in a rich and creamy Tuscan-inspired sauce. The combination of fresh ingredients and aromatic herbs creates an explosion of flavors that will have your taste buds dancing with delight. Each bite is a symphony of Mediterranean influences that transport you to the sun-kissed hills of Tuscany.
One of the things I love about this recipe is its simplicity. While it may look impressive, it’s actually incredibly easy to prepare. Just toss the ingredients onto a baking tray, pop it into the oven, and let the magic happen. Not only does this save you precious time in the kitchen, but it also means fewer dishes to wash afterward – a definite win-win situation!
So, if you’re searching for a quick and hassle-free dinner idea that doesn’t compromise on taste and elegance, this Tuscan salmon and risoni tray bake is the perfect choice. Treat yourself to a restaurant-quality meal in the comfort of your own home, and impress your loved ones with your culinary prowess. Get ready to indulge in a symphony of flavors and enjoy a well-deserved moment of relaxation – because you deserve it!
Tuscan Salmon and Risoni Tray Bake Recipe
On weeknights, we want less washing up and more putting our feet up. Luckily this creamy salmon tray bake will be on the table in 30 minutes.
- 2 tbsp olive oil
- 4 (about 150g each) skinless boneless salmon fillets
- 305g (11/2 cups) dried risoni pasta
- 3 garlic cloves, crushed
- 1 tbsp finely chopped fresh rosemary leaves
- 2 Massel Chicken Style Stock Cubes
- 300ml pouring cream
- 75g (1/2 cup) semi-dried tomato strips (not in oil)
- 60g baby spinach
- 1 bunch broccolini, trimmed
- 1 tbsp drained capers, fried (see tip)
- 1 lemon, rind finely grated
Preheat oven to 200°C/180°C fan forced. Heat half the oil in a large flameproof baking dish over medium-high heat. Cook salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.
Heat the remaining 1 tbsp oil in the dish over high heat. Add the risoni, garlic, and rosemary. Cook, stirring, for 1 minute or until aromatic. Add stock cubes, cream, and 625ml (2½ cups) water. Stir to combine. Bring to the boil. Remove from heat and cover the dish tightly with foil. Bake for 12 minutes.
Carefully remove the foil from the dish (be careful of escaping steam). Stir the tomato strips and spinach through the risoni mixture. Add the broccolini. Press to submerge slightly. Arrange the salmon, top-side up, on top, pressing gently into the mixture. Cook, uncovered, for 10 minutes or until broccolini is tender. Sprinkle with fried capers and lemon rind to serve.