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Oven-Baked Salmon and Lemon Risotto
Oven-Baked Salmon and Lemon Risotto

Oven-Baked Salmon and Lemon Risotto

with Peas and Spinach

Love risottos, but wish there was no stirring involved? This Oven-Baked Salmon and Lemon Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours with only 10 minutes of prep.

Tags:
Climate Conscious
Pescatarian
High Protein
Low-emission
Allergens:
Fish
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Lemon

1 unit(s)

Garlic Clove**

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

2 unit(s)

Salmon Fillets

(Contains: Fish)

40 grams

Baby Spinach

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

Nutritional information

Energy (kJ)2923 kJ
Energy (kcal)699 kcal
Fat23.6 g
of which saturates6.9 g
Carbohydrate83.2 g
of which sugars9.4 g
Dietary Fibre7.1 g
Protein39.5 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Kettle
Large Oven-Proof Pan
Lid
Baking Tray
Baking Paper

Instructions

Prep Time
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve, peel and thinly slice the shallot.

Zest and halve the lemon.

Peel and grate the garlic (or use a garlic press).

Start your Risotto
2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the shallot. Fry until softened, 4-5 mins.

Next, stir in 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.

If you prefer hob cooking your risotto, just use a normal pan.

Time to Bake
3

Stir the boiled water for the risotto (see pantry for amount) and vegetable stock paste into the rice.

Bring back up to the boil, then pop a lid on the pan (or cover with foil). 

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Roast the Salmon
4

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Bring on the Veg
5

When the risotto has 5 mins left, stir in the spinach and peas. 

Return to the oven for the remaining 5 mins so the spinach is wilted and piping hot.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, a knob of butter (if you have any), a squeeze of lemon juice and half the lemon zest.

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Serve Up
6

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!

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