Salmon over Risotto Primavera
with Green Beans, Almond Gremolata & Lemon
Salmon over Risotto Primavera
Tender salmon tops creamy spring vegetable risotto, finished with crisp green beans, nutty almond gremolata, and a bright squeeze of lemon.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 1 ounce Cheese Roux Concentrate
- 2 clove Garlic
- 6 ounce Green Beans
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- ¼ ounce Parsley
- 4 ounce Peas
- 10 ounce Salmon
- 2 unit Scallions
- 3 unit Seafood Stock Concentrate
- ½ ounce Sliced Almonds
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Cooking Oil
- 8 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time5m
Total Time35m
Calories1180
Protein46g
Carbs99g
Fat69g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛Milk🦐ShellfishSwaps and substitutions
For a dairy-free version, swap the cheesy element for a plant-based cream or extra stock for richness. If avoiding tree nuts, leave out the almond topping and finish with toasted seeds or extra herbs instead.
What to serve with it
Serve with a crisp green salad or roasted asparagus to keep the meal bright and fresh. A glass of chilled white wine or sparkling water with lemon also complements the rich, creamy risotto and salmon.
