Baked Lemon and Herb Salmon over Spinach Risotto
WITH WILD SALMON LEMON HERB
Flavorful oven-baked salmon fillets marinated with lemon, basil, garlic, and thyme. Served over a bed of creamy, al dente Arborio rice risotto finished with Parmesan cheese, lemon zest, and vibrant green baby spinach leaf purée.
This recipe was created in collaboration with @saltsugarspice for the Morey’s Friday Night Cooking Club.
MAKE SPINACH PURÉE: Pour the chicken stock into a medium pot and bring to a boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to low heat. Squeeze out any excess stock from the spinach and parsley back into the pot it was blanched in; you will use this stock to make the risotto. Add spinach/parsley to a food processor and purée to a very smooth consistency.
MAKE RISOTTO: In a large skillet, heat 2 Tbsp. butter and 2 Tbsp. olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, to coat rice with oil and butter, about 2 minutes.
Add wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
Add two ladles of hot chicken stock to the risotto. Cook, stirring occasionally, until the liquid is fully absorbed, then add two more ladles of stock. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Adjust the heat to ensure the risotto is at a steady simmer. After a total of 20-25 minutes, taste a grain of rice. It should be creamy with a bit of bite to it still (al dente).
Reduce the heat to low. Add the spinach purée and a bit more stock to loosen and incorporate into rice. Add Parmesan cheese, 2 Tbsp. butter, 2 Tbsp. olive oil, salt, black pepper, lemon juice, and zest. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Taste and add more salt as desired.
BAKE SALMON: In the beginning stages of cooking risotto, preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Remove fillets from pouch and place in a single layer on prepared baking sheet. Place pan on the middle rack of oven. Bake 15-18 minutes. Remove from oven and serve over spinach risotto. Finish with a drizzle of olive oil.
- 4 Morey’s Wild Salmon Lemon Herb fillets, thawed
- 10 oz bag of baby spinach
- Handful of fresh parsley leaves
- ½ cup sweet white onion, minced
- 3 garlic cloves, minced
- 4 cups chicken stock
- ½ cup dry white wine
- 1 cup Arborio rice
- 4 Tbsp. unsalted butter, divided
- 4 Tbsp. olive oil, divided
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- ½ cup Parmesan cheese
- 1 tsp. salt
- ¼ tsp. fresh cracked black pepper
Additional Product Options
You can also use:
Wild Cod Butter and Herb
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