Zesty Oven-Baked Salmon and Risotto
with Peas and Spinach
- Celery
- Fish
- Milk
- Egg
This Zesty Oven-Baked Salmon and Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Echalion Shallot
1
Lemon
1
Garlic Clove
175
Risotto Rice
20
Vegetable Stock Paste
(Contains: Celery)
2
Salmon Fillets
(Contains: Fish)
40
Baby Spinach
120
Peas
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
450
Water for the Risotto
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Fill and boil your kettle, then pour the water (see ingredients for amount) into a measuring jug. Halve, peel and thinly slice the shallot. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof saucepan on medium heat (if you don’t have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). Add the shallot. Stir and cook until softened, 4-5 mins. Add the garlic and cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Add the water for the risotto and vegetable stock paste and stir well to combine. Bring back up to the boil, then pop a lid on the dish (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, lay the salmon fillets onto a baking tray lined with baking paper, skin-side down. Drizzle with oil and season with salt and pepper. Roast the salmon on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when the centre is opaque.
When the risotto has 5 mins left, stir in the spinach and peas. Return the dish to the oven for the remaining 5 mins. When the risotto is cooked, remove it from the oven and mix in a knob of butter (if you have any), the hard Italian style cheese, a squeeze of lemon juice and half the lemon zest. Season to taste with salt and pepper. TIP: Add a splash of water if needed.
Serve the risotto in bowls topped with the salmon. Sprinkle over the remaining lemon zest, and serve with a lemon wedge alongside for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The salmon is widely enjoyed, though the risotto can taste mild; adding extra stock paste or a splash of wine can help deepen the flavour.
- Ease of prep: Most find this straightforward to put together, and the oven-baked method is a welcome discovery for those new to risotto.
- Suggestions: Wrapping the salmon in foil with a little butter and lemon before roasting adds moisture and flavour; roasting skin-side up gives a crispier finish. Reducing the salmon cooking time slightly helps avoid overcooking, and some prefer making the risotto on the hob using the absorption method for better texture control.
- Next-day meals: The dish holds up well the following day, making it a satisfying option for lunch or a quick second dinner.
- Portions: The risotto is generous, so consider adjusting the rice quantity if you prefer a more balanced salmon-to-rice ratio.
