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Salmon, Dill, and Lemon Risotto

This week got off to a rough start. On my way out of work on Monday, I fell FLAT ON THE FLOOR in the lobby. I was carrying my usual haul (purse, lunch bag, workout bag)…while wearing some really cute boots…and talking on the phone, and WHOOP. I slipped on my left heel, regained balanced, and slipped on my right…but didn’t regain balance. I fell on my back while managing to strain my shoulder, hit my head, and fall on my left side so hard that I couldn’t move for a moment.

Running to my rescue was one of the nurses on my team and a full incident report followed. I was sore and embarrassed. And then running late to get the kids.

I picked up the girls and came home to a sick dog. With very similar symptoms to August, we knew there was a strong possibility Lily was in v-tach again. We gave her lots of love but on Tuesday morning, decided we needed to take her in.

I struggled through my monthly staff meeting before returning home to pack an overnight bag, grab a bunch of Larabars and Rx Bars, and head to Detroit where Lily’s cardiologist is….3 hours away. We received great care and $1,500 later, she was discharged with really no known issue other than stable kidney disease and stable heart failure.

I got home at 8pm with enough time to kiss Shea before she hopped into bed. I microwaved a veggie corn dog and whipped together a salad. It was all I could muster after an exhausting day – both mentally and physically. Have I mentioned how much I HATE driving? Only upside: lots of podcast catch-up.

Needless to say, I was anxious to get back to the grind today. I did forego my morning workout as I’m still pretty sore from my fall on Monday, but I slept like a rock and today has been much better, including a healthy family meal. In honor of our Lily girl, I bring you a meal we all enjoyed – this lemony risotto with salmon and dill. It’s basic but flavorful – simple, fresh ingredients. You’ll love it!

Salmon, Dill, and Lemon Risotto
Prep time: 
Cook time: 
Total time: 
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
Be well,

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