Salmon & Creamy Risotto
with Parmesan garlic bread & almond gremolata
Creamy Parmesan risotto with spinach and sweet green peas is topped with perfectly roasted salmon and a bright lemon and almond gremolata. This restaurant-worthy dish is sure to give you chef's cred in your kitchen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
¾ cup
Arborio Rice
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains: Sulphites)
113 g
Yellow Onion
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains: Tree nuts)
7 g
Parsley
1 unit(s)
Lemon
56 g
Green Peas
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley)
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Heat a dry, medium non-stick pan over medium heat. When the pan is hot, add almonds. Toast for 4-5 min, stirring often, until golden-brown. (TIP: Keep your eye on almonds so they don't burn!) Transfer almonds to a small bowl. Meanwhile, peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges.
In a large pot, heat 1 tbsp (2 tbsp) oil over medium heat. When the pot is hot, add onions. Cook for 3-5 min, stirring occasionally, until onions soften. Add rice and half the garlic. Cook for 30 sec, stirring often, until fragrant. Add wine and cook, stirring constantly, for 30 sec-1 min to reduce. Add vegetable stock powder and 2 cups (4 cups) water. Stir to combine. Bring to a simmer over high.
Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed). Cook for 14 min, removing the lid to stir occasionally. Add peas. Cook for another 5 min, stirring occasionally, until almost all of the water has been absorbed and peas are tender. (TIP: If risotto is too stiff, add 3-4 tbsp water to achieve desired consistency.) Stir 1 tbsp (2 tbsp) butter, half the Parmesan and spinach into cooked rice. Let stand, off heat, for 5 min. Season with salt and pepper, to taste.
Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. To a parchment-lined baking sheet, add salmon, skin-side down. Roast on the middle rack of the oven for 10-12 min, until cooked through.
Halve buns. On an unlined baking sheet, arrange buns, cut-side up. In a small microwave-safe bowl, heat remaining garlic and 2 tbsp (4 tbsp) butter on high for 30 sec-1 min, until butter is melted. Brush garlic butter evenly over cut sides of buns, then sprinkle with remaining Parmesan. Toast on the upper rack of the oven for 3-6 min, until golden. (TIP: Keep your eye on garlic bread so it doesn't burn!)
To the bowl with almonds, add parsley, lemon zest, lemon juice and 1 tbsp ( 2 tbsp) oil. Season with salt and pepper, then stir to combine. Discard salmon skin, if desired. Divide risotto between plates. Top with salmon, then spoon almond gremolata over top. Serve garlic bread alongside. Squeeze a lemon wedge over top, to taste. Enjoy!
