A creamy, dreamy 20-minute minor miracle, this salmon risoni may appear decadent but, boy, is it full of the good stuff. Laden with those fish-filled omega-3s and superfood-y spinach and garlic, it's the perfect one-pan weeknight wingman.
Peel and crush garlic. Dissolve stock cube in 375ml (1½ cups) boiling water. Melt butter in a frypan over medium-high heat until bubbling. Add garlic and stir until fragrant.
Add risoni and stock to frypan and stir to combine. Increase heat to high and bring to the boil.
Place fish, skin-side up, in risoni. Reduce heat to medium and cook for 8 minutes or until most of the liquid has absorbed and fish is cooked through. While salmon is cooking, continue with step 4.
Zest lemon and chop tomato into 2cm pieces.
Remove frypan from heat and remove salmon. Using tongs, discard skin and flake fish. Add spinach and tomato to frypan, cover with a lid and cook for a further 1–2 minutes to wilt spinach. Stir through crème fraîche, capers, lemon zest and salmon. Season to taste.
Toss salad leaves with your favorite dressing. Chop lemon into wedges. Divide salmon risoni between bowls and serve with lemon wedges and salad.