Salmon on lemon and herb risotto recipe

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serves: 4
Prep: 20 min
Cooking: 25 min

Salmon fillets are tasty, full of nutrients and very easy to cook. Here the salmon is served on a bed of fragrant rice- packed with goodness, this dish is simply perfect food!


  • 1 1/2tbsp olive oil
  • 1 onion, finely chopped
  • 225g (8 oz) arborio rice
  • 700ml (1pt) chicken or vegetable stock
  • 300ml (1/2pt) dry white wine
  • 85g (3 oz) frozen peas
  • Rind of 1 lemon
  • 4 tbsp chopped fresh herbs
  • 4 salmon fillets
  • 55g (2 oz) pro.activ low fat spread
  • Juice of 1 lemon


  • Heat the oil and sauté the onion until soft. Add the rice and stir until well coated with the oil.

  • Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used

  • Add peas for last 3 mins of cooking time and finely stir in lemon and herbs.

  • While the risotto is cooking, place each salmon fillet on a square of foil and top with the spread and lemon juice. Fold up and cook in preheated oven 180°C/350°F/gas 4 for around 15 mins or until cooked.

  • Serve the fish on top of the risotto and garnish with fresh herbs.

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(140 ratings)
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