Looking for the perfect recipe to celebrate your Valentine, Galentine or your wonderful self? I absolutely love spoiling those who are dearest to me with nourishing and delicious food. Sharing a meal makes for a beautiful moment to be present, switch off technology and truly enjoy each other’s company—now that’s romantic!
This vibrant salmon risoni dish is called ‘Marry Me’ for a reason! It’s full of flavour, brimming with nutrients and on the table in under 20 minutes. Perfectly crisp salmon offers heart-healthy omega-3 fatty acids, alongside antioxidant-rich garlic plus immune-loving baby spinach for a dose of vitamins A and C. The risoni is finished with coconut cream for nourishing fats and an extra silky texture, with a squeeze of zesty lemon and fresh basil to serve.
Top with as much parmesan as your heart desires and enjoy.
Jess xx
Time to cook: 20
Serves: 2-3
Ingredients
- 2 tbsp extra virgin olive oil
- 300g (10.5oz) salmon fillets, skin off
- 1 red onion, finely diced, we used a small onion
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 2 tbsp tomato paste
- ½ tsp chilli flakes
- ½ tsp dried Italian herbs
- 1 cup risoni
- 3 cups vegetable stock
- 3 tbsp cream cheese, use coconut cream for dairy-free
- 3 handfuls baby spinach, approximately 100g
To serve:
- ½ lemon
- Chopped basil leaves
- Parmesan cheese, optional
Method:
Heat 1 tbsp extra virgin olive oil in a non-stick pan over medium-high heat. Season the salmon on both sides with sea salt and black pepper. Cook for 4 minutes on one side before flipping and cooking on 3-4 minutes on the other side. Remove from the pan and cover to keep warm. Cook time will depend on the size of your salmon fillets.
Add the remaining olive oil to the pan along with the red onion and garlic. Sauté for 3-4 minutes before adding in the sun-dried tomatoes, chilli flakes and Italian herbs along with some sea salt and black pepper.
Add the tomato paste, risoni and vegetable stock to the pan. Bring to the boil and then reduce the heat to a simmer for 10 minutes. Stir through the cream cheese and baby spinach and then remove from the pan.
Add the salmon back to the pan. Garnish with chopped basil leaves, a squeeze of lemon juice and some grated parmesan cheese, if using.
