Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Book a timeBook a time
Checkout
Total number of items in your cart 0. Cart amount $0.00.
Minimum: $35.00
Promotions
Favourites
Lists
Regulars
Recipes
Image of a plate of salmon with lemon risotto

Salmon with Lemon Risotto

By Sobeys
Published on January 23, 2025
Salmon with Lemon Risotto
Shop for ingredients

Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 3 tbsp butter, chopped
  • 1 tbsp olive oil, plus extra for brushing
  • 1 onion, chopped
  • 11/2 cups arborio rice
  • 4 cloves garlic, crushed, or 2 tbsp chopped garlic
  • 1/2 cup dry white wine
  • 6 cups Organic Low Sodium Vegetable Broth
  • 1 tbsp finely grated lemon rind
  • 1/4 cup Organics Dill, chopped
  • 11/2 cups finely grated Parmesan Cheese
  • 4 6-oz. salmon fillets

Directions

  1. Step 1

    Place the butter and oil in a large heavy-based saucepan over medium heat.

  2. Step 2

    Add onion and cook for 2–5 minutes or until softened.

  3. Step 3

    Add rice and garlic; stir for 1 minute or until rice is well coated.

  4. Step 4

    Add the wine and cook for 1 minute or until evaporated.

  5. Step 5

    Gradually add the broth, 1 cup at a time, stirring continuously, for 25-30 minutes or until absorbed and rice is al dente.

  6. Step 6

    Stir in lemon rind, dill and cheese.

  7. Step 7

    Heat a large nonstick frying pan over high heat.

  8. Step 8

    Brush salmon with the extra oil and cook, skin side down, for 2–3 minutes or until crispy.

  9. Step 9

    Turn and cook for a further 2–3 minutes until salmon is cooked to your liking.

  10. Step 10

    Serve with risotto.