Crispy Salmon with Veggie Risotto

Crispy Salmon with Veggie Risotto

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 26, 2020.



  • 1 brown onion, diced
  • 1 courgette, grated
  • 300g Arborio rice
  • 1 pack risotto stock spices
  • 4 cups boiling water
  • 1 cup frozen peas
  • 3 Tbsp sour cream
  • Zest & juice of 1/2 lemon


  • 500g salmon, cut into 4 pieces

To Serve

  • 75g mixed baby leaf lettuce
  • 25g sliced almonds


  1. Bring a full kettle to the boil. Prep risotto. Prep onion and courgette and set aside.
  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 3/4 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, remove any pin bones and cut into 4 pieces. Heat a drizzle of oil in a large 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 courgette, 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.
  6. Serve risotto topped with lettuce, salmon and almonds.

Nutritional Information

Energy 3178 kj
760 kcal
Protein 33.6g
Carbohydrate 67.1g
Fat 38.6g