Seared salmon on a bed of lemon risotto on a white plate
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4.82 from 16 votes

Seared Salmon with Lemon Risotto

This seared salmon with lemon risotto is an elegant main course perfect for entertaining or if you are spending date night at home. A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 671kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

For the risotto

For the salmon

  • 4 fillets salmon I prefer skin off for this dish
  • salt
  • 1 tbsp olive oil

To finish and serve

  • 2 lemons
  • 3 tbsp butter
  • Freshly chopped parsley
  • black pepper

Instructions

For the risotto

  • Peel and finely chop the onions and garlic.
  • Heat the oil in a heavy based pan or skillet.
  • Add the garlic and onion and sauté over a medium-low heat for 3-4 minutes or until softened but not colored.
  • Turn heat up to high, add in the rice and stir until the grains look almost glassy.
  • Add wine and cook for 2 minutes until the alcohol has evaporated.
  • Turn heat down to medium low. Add 1/2 cup of stock and stir slowly until absorbed.
  • Repeat until you have used 3 1/2 cups of stock.
  • Check the rice, it should be cooked through but still firm rather than stodgy and almost cooked.
  • Remove the rice from the heat whilst you cook the salmon.

To cook the salmon.

  • Heat the olive oil in a non-stick pan.
  • Season the salmon generously with salt.
  • Cook the salmon for 3 minutes then turn and cook for a further 3 minutes.
  • Remove from the pan and tent with foil whilst you finish the risotto.

To finish and serve

  • Once the salmon is cooked. Add the remaining stock to the risotto and stir over a gentle heat.
  • Add in the butter, and the juice of one lemon and zest of 2 lemons.
  • Stir vigorously to create a luscious creamy risotto.
  • Spoon out the risotto and top with the cooked salmon, plenty of fresh parsley and a good grinding of black pepper.

Notes

The quality of your stock really dictate the quality of your risotto. If I have it I liked to used homemade shrimp stock, but a good quality store bought vegetable stock will work.

Nutrition

Calories: 671kcal | Carbohydrates: 62g | Protein: 38g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 1095mg | Potassium: 1032mg | Fiber: 3g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 4.5mg
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