Salmon, Dill, and Lemon Risotto
Prep time: 
Cook time: 
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Serves: 6 servings
  • 1 lb salmon
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 8 cups low-sodium vegetable broth
  • 2 Tbsp butter
  • onion 1, finely chopped
  • 2 cups dry arborio rice
  • ½ cup dry white wine
  • ¼ cup fresh dill, chopped
  • 2 lemons, zested and juiced
  1. Preheat oven to 425 degrees F. Place salmon skin side down on a baking sheet. Bake for 12 minutes; remove from oven and set aside.
  2. Meanwhile, heat broth in a large sauce pan over medium heat until simmering. Reduce heat to low and keep hot.
  3. In a large, deep skillet, heat butter over medium-high heat. Once melted and hot, add the onion and saute for 4-5 minutes or until softened. Add arborio rice and stir for 1-2 minutes. Add wine and stir. Allow wine to cook off for 1-2 minutes.
  4. Add the broth ½ cup at a time and stir often. As the broth becomes fully absorbed, add additional broth, ½ cup at a time.
  5. Once rice is tender and cooked through, turn off heat and stir in chopped dill, lemon zest, and ½ lemon juice. Stir well and taste. If desired, add additional lemon juice.
  6. Flake salmon over the top of the risotto; stir, if desired and serve immediately.
Recipe slightly adapted from Olive
Nutrition Information
Serving size: approx. 2 cups w/ salmon Calories: 391 Fat: 9.8 Carbohydrates: 49.7 Sugar: 2.8 Sodium: 941 Fiber: 4.5 Protein: 24.3 Cholesterol: 50
Recipe by Prevention RD at