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Zesty Oven-Baked Salmon and Risotto

Zesty Oven-Baked Salmon and Risotto

with Peas and Spinach

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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!

Allergens:CeleryFishMilkEgg

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 conflict 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.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Lemon

1 unit(s)

Garlic

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(ContainsCelery)

2 unit(s)

Salmon Fillet

(ContainsFish)

40 grams

Baby Spinach

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

450 milliliter(s)

Water for the Risotto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2727 kJ
Energy (kcal)652 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate81 g
of which sugars7.0 g
Protein40 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Garlic Press
Kettle
Cutting board
Knife
Large Oven-Proof Pan
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

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!