Salmon Fillet with Oven Baked Risotto

25 minutes
4 people


  • 235 g risotto rice
  • 4 salmon fillets skinless
  • 750 ml vegetable stock or fish stock
  • 1 onion medium, diced
  • 70 g Parmesan cheese grated
  • 2 tbsp frozen parsley chopped
  • 2 tbsp frozen chilli chopped
  • 1 tbsp sunflower oil


  • Pre heat oven to 180c / 350f / gas mk 4.
  • Panfry the salmon fillets in the sunflower oil for 1 minute either side then set aside onto a greased oven proof tray.
  • Using the same pan gently cook the onions and garlic with the rice and the chilli for 3 to 4 minutes.
  • Add the stock to the pan, half at a time and bring to the boil each time.
  • Pour the rice and stock mixture into a casserole dish. Place into the oven and cook for 20 to 25 minutes stirring half the way through until the rice is tender.
  • While the rice is in the oven, pan fry or oven cook the salmon for 12 to 15 minutes until cooked through and piping hot.
  • Stir the grated parmesan cheese and coriander into the rice and serve with the salmon fillets.