Roasted Salmon and Lemon-Dill Risotto
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Roasted Salmon and Lemon-Dill Risotto

Roasted Salmon and Lemon-Dill Risotto

with Peas and Creamy Sauce

This risotto dish checks all the boxes! Tender salmon sits atop savoury risotto dotted with peas and enhanced by a touch of lemon and dill. A creamy lemon-dill sauce adds some luxury this memorable dinner that's ready in just 20 minutes!

Tags:
Quick
Allergens:
Salmon
•Soy
•Sulphites
•Egg
•Mustard
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 unit

Quick-Cook Risotto

½ unit

Lemon

7 g

Dill

50 g

Shallot

56 g

Green Peas

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 tbsp

Garlic Puree

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate57 g
Sugar4 g
Dietary Fiber2 g
Protein33 g
Cholesterol95 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Paper Towel
•Parchment Paper
•Small pot
•Zester
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Measuring Cups

Cooking Steps

Prep and roast salmon
1

Before starting, preheat the oven to 400ËšF. Wash and dry all produce. Dill Guide for Step 2 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon, skin-side down, on a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 11-13 min.**

Prep
2

Meanwhile, peel, then finely chop shallot.Zest, then juice half the lemon (whole lemon for 4 ppl).Roughly chop 2 tsp dill. (NOTE: Reference dill guide.)Without opening the package, use a small pot to press down on risotto to break rice into smaller pieces.Massage risotto rice package to separate grains.

Make dill sauce
3

Add mayo, half the dill and 1 tsp lemon juice (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Start risotto
4

Heat a large-non stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add shallots and peas. Cook, stirring often, until shallots soften, 2-3 min. Add garlic puree and vinegar. Cook, stirring often, until garlic is fragrant, 1-2 min.

Finish risotto
5

Add rice, vegetable stock powder and 3/4 cup water (dbl for 4 ppl) to the pan. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring constantly, until rice is tender, 2 min. (TIP: Use the back of a spatula to gently break-up any remaining clumps of rice.)Remove from heat, then stir in lemon zest, 1 tbsp butter (dbl for 4 ppl) and remaining dill.Season with salt and pepper, to taste.

Finish and serve
6

Divide lemon-dill risotto between plates. Top with roasted salmon.Spoon creamy dill sauce over top.

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