Smooth Salmon Risotto

Indulge in the luxurious flavors of Smooth Salmon Risotto, a creamy and elegant dish combining perfectly seared salmon fillets and velvety Arborio rice infused with dry white wine, Parmesan, and fresh dill. This recipe layers complex flavors with the addition of zesty lemon juice and a touch of heavy cream, while maintaining the comforting texture of classic risotto. The salmon, baked to perfection with a crispy skin, sits atop the rich, buttery rice for a stunning presentation. Ideal for a romantic dinner or an upscale weeknight meal, this restaurant-quality dish is surprisingly achievable in just 50 minutes. With its balance of fresh herbs, savory notes, and rich creaminess, Smooth Salmon Risotto is guaranteed to impress.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces (about 6 oz each) Salmon fillet
• 1 cup Arborio rice
• 4 cups Fish or chicken stock
• 0.5 cup Dry white wine
• 2 small, finely chopped Shallots
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 0.5 cup, freshly grated Parmesan cheese
• 0.25 cup Heavy cream
• 2 tablespoons, finely chopped Fresh dill
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 cloves, minced Garlic

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Pat the salmon fillets dry with paper towels and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Step 3

Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Sear the salmon fillets, skin-side down, for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes on the other side.

Step 4

Transfer the skillet to the oven and bake for 7-9 minutes, or until the salmon is cooked through. Remove from the oven and set aside.

Step 5

In a medium saucepan, bring the stock to a simmer and keep warm over low heat.

Step 6

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shallots and garlic, cooking for 2-3 minutes until softened.

Step 7

Add the Arborio rice and stir to coat the grains in the oil and butter. Toast the rice for 2 minutes, stirring frequently.

Step 8

Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.

Step 9

Add one ladleful of warm stock to the rice and stir until the liquid is absorbed. Continue adding the stock one ladle at a time, stirring frequently, until the rice is creamy and tender (about 20-25 minutes).

Step 10

Once the risotto is cooked, stir in the remaining butter, Parmesan cheese, heavy cream, dill, and lemon juice. Season with the remaining salt and pepper to taste.

Step 11

To serve, spoon the risotto onto plates and top with the baked salmon fillets. Garnish with extra dill if desired.

Nutrition Facts

Serving size	(1876.2g)

Amount per serving	% Daily Value*
Calories	2259.5

Total Fat 151.7g	0%
Saturated Fat 54.5g	0%
Polyunsaturated Fat 20.4g
Cholesterol 401.2mg	0%
Sodium 7164.5mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 3.3g	0%
Total Sugars 8.5g
Protein 116.1g	0%

Vitamin D 1864.3IU	0%
Calcium 603.7mg	0%
Iron 4.1mg	0%
Potassium 2136.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 21.6%

Carbs: 14.8%