Risoni with Salmon and Asparagus
Indulge in a delightful restaurant-quality meal right at home with our Risoni featuring succulent salmon and crisp asparagus! This dish brings together perfectly cooked risoni, tender salmon fillets, and vibrant asparagus for a burst of flavor in every bite. With just a sprinkle of lemon zest and a dash of garlic, you’ll impress your taste buds without breaking a sweat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- asparagus
- fresh basil
- garlic
- pepper
🥛Dairy & Eggs(1)
- 1/3 cup heavy cream (79.2 ml)optionalcanned coconut milk
🫙Pantry Staples(2)
- 1 tablespoon olive oil (15 ml)
- 1 cup water or broth (240 ml)
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- mustard
👨🍳 Instructions
- 1
For the salmon, mix 1 tablespoon of olive oil, salt, pepper, garlic, and mustard. Coat the salmon with this mixture and place it in the air fryer for about 15 minutes at 360°F.
- 2
For the risoni, heat olive oil in a pan with garlic and onion, add sun-dried tomatoes and your favorite pomodoro sauce, 1 cup of water or broth, and then add the risoni. Cook for 7 minutes, stirring constantly.
- 3
When the risoni is almost done, add 1/3 cup of heavy cream (or canned coconut milk if you prefer). Finish with fresh basil.
- 4
Serve the risoni with the salmon and asparagus that you previously sautéed with a bit of lemon, garlic, and salt.
💡 Pro Tips
- ✓Cook salmon in the air fryer to an internal temperature of 125-130°F for medium doneness, then let carryover heat bring it to 135°F while resting, since salmon's collagen breaks down and proteins toughen rapidly above 140°F.timing125-130°F internal, resting to 135°F
- ✓Toast the risoni briefly in the sun-dried tomato oil for 60-90 seconds before adding liquid to coat the starch granules in fat, which slows water absorption and helps the pasta cook more evenly without turning gummy.technique60-90 seconds
- ✓Stir the risoni constantly during the 7-minute simmer because its small shape has a high surface-area-to-volume ratio, causing released starch to scorch and stick to the pan bottom if left undisturbed.technique7 minutes
- ✓Add the heavy cream only in the final 1-2 minutes of cooking, off peak heat, since cream's fat content (36%) can break and separate if boiled vigorously alongside acidic tomato sauce.timing36% fat, last 1-2 minutes
- ✓Sauté asparagus over medium-high heat for only 3-4 minutes until crisp-tender, as prolonged cooking breaks down cell wall pectin and converts chlorophyll to pheophytin, dulling the vibrant green color.timing3-4 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Risoni with Salmon and Asparagus
Indulge in a delightful restaurant-quality meal right at home with our Risoni featuring succulent salmon and crisp asparagus! This dish brings together perfectly cooked risoni, tender salmon fillets, and vibrant asparagus for a burst of flavor in every bite. With just a sprinkle of lemon zest and a dash of garlic, you’ll impress your taste buds without breaking a sweat!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- asparagus
- fresh basil
- garlic
- pepper
🥛Dairy & Eggs(1)
- 1/3 cup heavy cream (79.2 ml)optionalcanned coconut milk
🫙Pantry Staples(2)
- 1 tablespoon olive oil (15 ml)
- 1 cup water or broth (240 ml)
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- mustard
👨🍳 Instructions
- 1
For the salmon, mix 1 tablespoon of olive oil, salt, pepper, garlic, and mustard. Coat the salmon with this mixture and place it in the air fryer for about 15 minutes at 360°F.
- 2
For the risoni, heat olive oil in a pan with garlic and onion, add sun-dried tomatoes and your favorite pomodoro sauce, 1 cup of water or broth, and then add the risoni. Cook for 7 minutes, stirring constantly.
- 3
When the risoni is almost done, add 1/3 cup of heavy cream (or canned coconut milk if you prefer). Finish with fresh basil.
- 4
Serve the risoni with the salmon and asparagus that you previously sautéed with a bit of lemon, garlic, and salt.
💡 Pro Tips
- ✓Cook salmon in the air fryer to an internal temperature of 125-130°F for medium doneness, then let carryover heat bring it to 135°F while resting, since salmon's collagen breaks down and proteins toughen rapidly above 140°F.timing125-130°F internal, resting to 135°F
- ✓Toast the risoni briefly in the sun-dried tomato oil for 60-90 seconds before adding liquid to coat the starch granules in fat, which slows water absorption and helps the pasta cook more evenly without turning gummy.technique60-90 seconds
- ✓Stir the risoni constantly during the 7-minute simmer because its small shape has a high surface-area-to-volume ratio, causing released starch to scorch and stick to the pan bottom if left undisturbed.technique7 minutes
- ✓Add the heavy cream only in the final 1-2 minutes of cooking, off peak heat, since cream's fat content (36%) can break and separate if boiled vigorously alongside acidic tomato sauce.timing36% fat, last 1-2 minutes
- ✓Sauté asparagus over medium-high heat for only 3-4 minutes until crisp-tender, as prolonged cooking breaks down cell wall pectin and converts chlorophyll to pheophytin, dulling the vibrant green color.timing3-4 minutes