Description
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Tray Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
