Greek-Style Salmon & Veggie Risoni

Name: Greek-Style Salmon & Veggie Risoni with Finger Lime Dressing & Fetta Crumble
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Baby Spinach Leaves; 280 g Salmon; 1 Broccoli; 1 packet Fetta Cubes; 1 sachet Mediterranean Seasoning; 1 packet Risoni; 1 Zucchini; 1 packet Finger Lime Dressing; 1 drizzle olive oil; ¼ tsp salt

with Finger Lime Dressing & Fetta Crumble

4.5(3)

Recipe Development TeamUpdated on July 14, 2026

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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

Tender salmon is the perfect protein to complement tonight's risoni. Packed with some tasty veggies and Mediterranean flavours, let us transport you to memories of salty air, sunny shores and delicious food with this fish dish!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

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 Seasoning

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

Nutritional Values

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

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

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.

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.

3

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

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!