Oven Baked Salmon with Pea Risotto

1 Adult Serving = 2 Kids Servings

Heat the oven to 190°C fan.

Set a large ovenproof frying pan over a medium-high heat with a splash of olive oil. Add the frozen sofrito mix with a pinch of salt and fry for about 10 mins until soft and translucent. Peel and finely chop the garlic, then add three-quarters to the pan for the final minute.

Tip in the risotto rice and stir to coat. Pour in the chicken stock and bring to the boil. Cover the pan with a lid or foil and transfer to the middle shelf of the oven. Bake for 12 mins.

Meanwhile, bring a saucepan of salted water to the boil. Add the peas and cook for 1½ mins until bright green, then drain and cool under cold water. Set aside.

Once the 12 mins is up, season the salmon with salt and pepper. Lay the fillets on top of the risotto. Cover again and return to the oven for 8 mins, or until the salmon is just cooked through and the rice is tender but still has a little bite.

Pick the mint leaves, saving a few for garnish. Add the rest to a food processor with half the peas and the remaining garlic. Finely grate in most of the Parmesan, zest over the lemon and squeeze in the juice of half. Add the remaining 2 Tbsp olive oil and pulse to a chunky pistou. Cut the remaining lemon into wedges.

Serve up!

Kids Plate: Spoon the risotto and salmon onto plates and grate the rest of the Parmesan over the top.

Parents Plate: Serve up the risotto and flake over the salmon, then top with a dollop of the pea pistou. Scatter over the reserved mint leaves and serve with lemon wedges on the side.