Zesty Oven-Baked Salmon and Risotto
with Peas and Spinach
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!
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.
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
Nutritional information
Utensils
Instructions
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!
