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Creamy One Pan Salmon & Risoni

creamy one pan salmon and risoni



400g boneless salmon pieces

1 T olive oil

Salt and pepper

50g butter

1 small onion, finely chopped

2 garlic cloves, crushed

1 T plain flour

2 C milk

2 C fish, vegetable or chicken stock

1 ½ C dried risoni pasta

1 C frozen peas

2 T basil pesto

1 T lemon juice

60g baby spinach

1/4 cup small fresh basil leaves

Finely grated lemon rind, to serve



  1. Heat oil in a pan over a medium heat, add salmon and cook for 2-3 minutes. Turn pieces over and continue to cook until just done.  Remove, season with salt and pepper and set aside.
  2. Melt butter in a large, heavy-based shallow casserole dish over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Stir in flour.
  3. Gradually stir in milk and stock. Bring to the boil, stirring occasionally. Reduce heat to medium. Add risoni. Stir to combine. Cook, stirring frequently for 10 minutes or until risoni is tender, adding peas in the last 3 minutes of cooking time.
  4. Remove from heat. Stir in pesto and lemon juice. Top with salmon, baby spinach, basil and lemon rind. Season with salt and pepper. Stir to combine. Serve.


Serves 4.

Recipe adapted from


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