One Tray Pesto Salmon and Risoni

Ingredients

400g (4 fillets) salmon

250g risoni

300mL vegetable stock

1 bunch broccolini

12 brussel sprouts, halved

400g piccolo tomatoes

150g basil pesto dip (e.g. the Red Rock deli pesto dip)

Drizzle extra virgin olive oil

1/4 cup almond flakes (optional)

Method

1. Preheat oven to 200C.

2. In a large baking tray, mix the risoni and stock.

3. Lay out the salmon, broccolini, brussel sprouts and tomatoes in the tray.

4. Drizzle over some extra virgin olive oil, cover the tray with foil and bake for 20 minutes. 

5. Take the tray out of the oven and remove the foil cover. Spoon the basil pesto over the tray, top with flaked almonds and cook uncovered for a further 10 minutes.

6. Take out and allow to cool before serving.