This Creamy Salmon Risoni is the perfect wholeseme hump day option for the nights when you’re over it – over the thinking, the chopping, the sink full of dishes, and the “what’s for dinner?” debate that somehow feels like a full-time job. One pan, half an hour, and suddenly you’ve got something that tastes as if you tried way harder than you did.
It’s the kind of classic Jessica Sepel meal that solves the midweek slump without demanding much back. Creamy, bright and full of good stuff, it brings together flaky salmon, lemony greens and soft risoni that cooks itself into a risotto-style comfort situation while you basically do nothing. A little creaminess, a little zing, a salty hit at the end, and dinner decision fatigue officially sorted.
INGREDIENTS
· 2 tbsp extra virgin olive oil
· 300g (10.5oz) salmon, deboned & skin off, 2 small fillets
· 1 leek, finely diced
· 2 garlic cloves, minced
· 1/8 bunch parsley, leaves picked & stems finely chopped
· 1 cup risoni, also called orzo
· 3 cups (750ml) vegetable stock
· ½ head broccoli, florets finely chopped
· ¾ cup frozen peas
· 3 tbsp cream cheese, replace with coconut cream for dairy-free
· 1 lemon, juiced & zested
To serve
· 1 tbsp capers
INSTRUCTIONS
- 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 5 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 leek, garlic and chopped parsley stems. Sauté for 3-4 minutes or until the leeks have softened and start to caramelise.
- Add the risoni and vegetable stock to the pan. Bring to the boil and then reduce the heat to a simmer for 5 minutes. Next add the broccoli and frozen peas and simmer for a further 5 minutes or until the risoni is cooked through.
- Remove from the heat and stir through the cream cheese and lemon juice. Add the salmon back to the pan and flake. Garnish with lemon zest, capers and parsley leaves.
