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.
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.
Ingredients
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
450 milliliter(s)
Boiled Water for the Risotto
Nutritional information
Utensils
Instructions
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).
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.
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.
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.
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 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!
