
Salmon and gnocchi pasta bake
Ingredients
spray oil
250 g Gnocchi
300 g broccoli chopped into small florets
250 g cherry tomatoes halved
2 medium zucchini grated
1 cup cooked peas thawed
4 Salmon fillet
4 teaspoons Mediterranean seasoning
1 lemon zested and juiced
½ cup grated reduced-fat mozzarella
2 tbsp chopped almonds
Fresh parsley chopped to serve
Instructions
- Preheat oven to 190°C. Spray 4 individual ovenproof dishes (around 2 cup-capacity) with oil. Cook gnocci and broccoli in a saucepan of boiling water for about 5 minutes, until gnocchi is cooked and broccoli is tender-crisp. Drain, then add to prepared ovenproof dishes.
- Step 2 Add tomatoes and remaining vegetables. Toss well then place fish fillets on top of vegies. Top each piece of fish with Mediterranean seasoning, lemon zest and juice.
- Step 3 Sprinkle with cheese and almonds. Bake for 25–30 minutes, or until lightly golden and fish is cooked through. Serve sprinkled with chopped fresh parsley.
Notes
Mediterranean spice mix:
3 Tbsp dried rosemary
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp dried oregano
2 tsp ground cinnamon
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