Crispy Salmon with Veggie Risotto

Crispy Salmon with Veggie Risotto

Ready in 40 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 26, 2020.



  • 1/2 brown onion, diced
  • 75g Arborio rice
  • 1 pack risotto stock spices
  • 1 cup boiling water
  • 1/4 cup frozen peas
  • 1 Tbsp sour cream
  • Zest & juice of 1/4 lemon


  • 150g salmon

To Serve

  • 50g mixed baby leaf lettuce
  • 1 tsp sliced almonds


  1. Bring a full kettle to the boil. Prep risotto. Prep onion.
  2. Cook risotto. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Cook onion for about 2 minutes, until softened. Add rice, risotto stock spices and 1/2 tsp salt and cook for 1 minute, stirring constantly.
  3. Add boiling water measure to rice and stir well. Cover, bring to the boil, then reduce heat to low-medium and gently simmer for 17 minutes, stirring occasionally, until rice is tender and liquid is nearly absorbed. Add peas and cook a further 3 minutes, until bright green and tender.
  4. Cook salmon. Pat salmon dry and remove any pin bones. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking.
  5. To finish. Fold sour cream, lemon zest and juice through cooked risotto. Season to taste with salt and pepper. Add a little water to risotto if it becomes too dry. Set half the risotto aside (this is leftover).
  6. Serve risotto topped with lettuce, salmon and almonds.

Nutritional Information

Energy 3558 kj
850 kcal
Protein 38.3g
Carbohydrate 71.2g
Fat 44.9g