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!
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400˚F. 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.**
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.
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.
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.
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.
Divide lemon-dill risotto between plates. Top with roasted salmon.Spoon creamy dill sauce over top.
