Light, fresh and tasty is the name of this dinner’s game. For the perfect crunchy punch of texture, allow the pan to get nice and hot before you drop in the salmon, skin-side down. It’s the secret to crispy skin that won’t stick!
risoni(ContainsGlutenMay be presentEgg, Soy)
baby spinach leaves
white wine vinegar
Thinly slice the spring onion. Cut the zucchini into 1cm half moons. Finely chop the parsley. Pick and finely chop the dill leaves. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch.
In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. TIP: Omit the butter for the low calorie option. Add the spring onion and zucchini and cook for 2-3 minutes, or until almost tender. Add the garlic and lemon zest and cook for 1 minute, or until fragrant. Add the risoni, water (see ingredients list) and crumble in the vegetable stock cube then bring to the boil. Cook for 7-8 minutes, or until 'al dente'. Drain any remaining water and return to the saucepan.
While the risoni is cookng, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Pat the salmon dry with paper towel and season with a pinch of salt and pepper. TIP: Patting the skin dry helps the skin crisp up in the pan. Once hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through.
Add the parsley, baby spinach leaves and a drizzle of olive oil to the risoni, season with a pinch of salt and pepper and mix well. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again. Set aside.
In a small bowl, combine the Greek yoghurt, dill and a squeeze of lemon juice. Season to taste with salt and pepper and mix well. TIP: Feel free to add more or less lemon juice, according to your taste. Slice the remaining lemon into wedges.
Divide the salmon and green risoni between plates. Spoon over the dill yoghurt. Serve with lemon wedges.