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Greek-Style Salmon & Veggie Risoni

Greek-Style Salmon & Veggie Risoni

with Finger Lime Dressing & Fetta Crumble
Recipe Development Team
Recipe Development TeamUpdated on May 18, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
905 kcal
Protein
: 
49.2g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Gluten
  • Wheat
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
  • Eggs
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1

Broccoli

1 packet

Fetta Cubes

(Contains: Milk)

1 sachet

Mediterranean Spice Blend

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy.)

1

Zucchini

1 packet

Finger Lime Dressing

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

Energy (kJ)3790 kJ
Calories905 kcal
Fat50.8 g
of which saturates9 g
Carbohydrate63.6 g
of which sugars5 g
Dietary Fibre8 g
Protein49.2 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Large Pan
•Baking Paper

Cooking Steps

PDF
Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. • Slice zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

Cook the risoni
2

• When veggies have 10 minutes remaining, halffill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add the salt and a drizzle of olive oil, stirring to coat. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

Prep the salmon
3

• Meanwhile, pat salmon dry with a paper towel. TIP: Patting the skin dry helps it crisp up in the pan!

Cook the salmon
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, sprinkle a pinch of Mediterranean seasoning over the salmon, turning to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

Toss the veggie risoni
5

• To the pan with risoni, add roasted veggies, baby spinach leaves and finger lime dressing. • Toss to combine and season to taste.

Finish & serve
6

• Divide veggie risoni between bowls. • Top with Greek-style salmon. • Crumble over fetta cubes to serve. Enjoy!

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