Creamy Lemon Salmon Tray Bake – Fishermen's Co-op
Creamy Lemon Salmon Tray Bake
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Cooking tools:
- Oven
- Baking dish
- Aluminum foil
- Skillet
- Spatula
- Plate
- Microplane
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
Ingredients
- 305 g Dried risoni pasta (1 - 1/2 cups)
- 500 ml Chicken or vegetable stock (2 cups)
- 160 ml Pouring cream (2/3 cup)
- 1 tsp Finely grated lemon rind
- 1 tbsp Olive oil
- 4 180g skinless boneless salmon fillets
- 2 Zucchini, trimmed, peeled into ribbons
- 1 Bunch asparagus, trimmed, halved
- 150 g Frozen peas, slightly thawed (1 cup)
- 2 Green shallots, thinly sliced
- Fresh mint leaves, to serve
- Lemon slices, to serve
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