Zesty Oven-Baked Salmon and Risotto

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.