I love this recipe because it’s quick, colorful, and full of bold Italian-style flavors. The arrabbiata sauce adds just the right amount of heat, while the rosemary and garlic infuse the dish with warmth. The risoni pasta cooks directly in the sauce, absorbing all those delicious juices. It’s the perfect weeknight dinner when I want something wholesome but don’t want to spend hours cooking. Plus, cleanup is a breeze since it all happens in one dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating the oven to 200°C (180°C fan-forced). I heat half of the olive oil in a large flameproof baking dish over medium-high heat, then cook the salmon, top-side down, for about 2 minutes until it’s golden. I transfer the salmon to a plate and set it aside.
In the same dish, I heat the remaining oil over high heat. I add the risoni, garlic, and rosemary, stirring for about 1 minute until aromatic. Then I add the arrabbiata pasta sauce, capsicum, and 625ml (2 1/2 cups) of water, stirring until everything is combined. I bring the mixture to a boil, then remove it from the heat. I cover the dish tightly with foil and bake it for 12 minutes.
After that, I carefully remove the foil—watching out for the steam—and stir in the spinach. I arrange the salmon, top-side up, on top of the risoni mixture, pressing gently so it nestles in. I scatter the tomatoes around the salmon and bake the dish uncovered for 10 minutes, or until both the salmon and risoni are cooked through.
Once done, I top the dish with fresh basil leaves, season to taste, and serve with lemon wedges for a burst of freshness.
Servings and Timing
This recipe serves 4 people. Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes
Variations
Sometimes I like to switch up the fish—barramundi, ling, or snapper all work beautifully. If I’m craving a milder flavor, I use a tomato and basil sauce instead of arrabbiata. For a heartier version, I add some olives or artichoke hearts to the tray before baking. When I want to keep it lighter, I serve the salmon and sauce over cauliflower rice instead of risoni.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I cover the dish and warm it in the oven at 180°C for about 10 minutes or until heated through. If the risoni looks a little dry, I add a splash of water before reheating. This dish doesn’t freeze well because the pasta can become mushy, so I prefer to enjoy it fresh.
FAQs
Can I use another type of fish instead of salmon?
Yes, I often use barramundi, ling, or snapper fillets. Just choose a thick, firm fish that can hold up to baking.
How spicy is arrabbiata sauce?
Arrabbiata sauce has a mild to moderate heat level. If I prefer it less spicy, I mix it with a little tomato passata to mellow it out.
Can I make this dish gluten-free?
Yes, I simply replace the risoni with gluten-free pasta or cooked quinoa. I just adjust the cooking time to suit the pasta type.
Can I add more vegetables?
Definitely. I like adding zucchini, cherry tomatoes, or baby kale for extra color and nutrition.
What if I don’t have a flameproof baking dish?
I use a frying pan for the stovetop steps, then transfer everything into an oven-safe dish before baking.
How can I tell when the salmon is done?
I check that it flakes easily with a fork and is opaque in the center. It usually cooks perfectly in the final 10-minute bake.
Can I use dried herbs instead of fresh rosemary?
Yes, I substitute 1 teaspoon of dried rosemary for 1 tablespoon of fresh, but I add it sparingly since dried herbs are stronger.
What side dishes go well with this?
I like serving it with a crisp green salad or some garlic bread to soak up the sauce.
Can I make this ahead of time?
I can prep the risoni mixture and sear the salmon in advance, but I bake it just before serving so the fish stays tender.
Why is my risoni sticking?
That usually happens if there isn’t enough liquid. I make sure to measure the water carefully and stir before baking.
Conclusion
This salmon arrabbiata tray bake is one of those dishes I keep coming back to. It’s quick, wholesome, and full of bold Mediterranean flavors that feel comforting yet vibrant. I love how the risoni soaks up the garlicky tomato sauce while the salmon stays tender and juicy. With everything cooked in one pan, it’s the perfect balance of flavor, simplicity, and elegance—all ready in just 30 minutes.
A vibrant one-pan salmon arrabbiata tray bake with flaky salmon, spicy tomato sauce, and tender risoni pasta. Packed with Mediterranean flavors, it’s a simple yet elegant dinner ready in just 30 minutes.
Ingredients
2 tbsp olive oil
4 (about 150 g each) skinless, boneless salmon fillets
305 g (1 1/2 cups) dried risoni pasta
3 garlic cloves, crushed
1 tbsp finely chopped fresh rosemary leaves
400 g bottle arrabbiata pasta sauce
1 yellow capsicum, deseeded and thinly sliced
60 g baby spinach
130 g cocktail truss tomatoes
1/3 cup small fresh basil leaves, to serve
Lemon wedges, to serve
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 200°C (180°C fan-forced).
Heat 1 tbsp of the olive oil in a large flameproof baking dish over medium-high heat. Cook salmon, top-side down, for about 2 minutes until golden. Transfer to a plate and set aside.
In the same dish, heat the remaining olive oil over high heat. Add risoni, garlic, and rosemary; cook for 1 minute until fragrant.
Stir in arrabbiata sauce, sliced capsicum, and 625 ml (2 1/2 cups) water. Mix well and bring to a boil. Remove from heat, cover tightly with foil, and bake for 12 minutes.
Carefully remove foil and stir in spinach. Nestle the salmon fillets (top-side up) into the risoni mixture and scatter the tomatoes around them.
Bake uncovered for 10 minutes, or until the salmon is cooked through and the risoni is tender.
Top with fresh basil leaves, season to taste, and serve with lemon wedges.
Notes
Substitute salmon with barramundi, ling, or snapper for variation.
Use tomato and basil sauce instead of arrabbiata for a milder version.
Add extra vegetables like zucchini, cherry tomatoes, or olives for variety.
To make gluten-free, use gluten-free pasta or cooked quinoa instead of risoni.
If reheating, add a splash of water to keep the risoni moist.
