Baked Salmon & Mushroom risotto recipe

Salmon is so perfect, no oil required and utterly delicious!









Serves 2/3


2 Fillets of salmon

1 White onion

2 Cloves of garlic

3 Mushrooms

1 Handful of dried mushrooms, rehydrated

120g Risotto rice

500ml Vegetarian stock (could be chicken)

1 Tbsp White wine

2 Bunches of Basil & Parsley

1 Handful of rocket


1) Pre heat oven to 180 degrees & put the hob onto a medium heat

2) Put the oven proof pan on the hob until hot, then cook the salmon on both sides, so that it releases its oils

3) Dice the onion and crush the garlic and put both into the pan, stir occasionally.  To prevent sticking use a little water or wine and stir

4) Rehydrate the dried mushrooms in boiling water

5) Put the fresh mushrooms into the pan and cook whilst you measure out the rice.  Then add the rice and stir.  Cook for 30 seconds to 1 minute

6) Add the rehydrated mushrooms and stock into the pan, with half the fresh herbs

7) Season and serve with a handful of rocket

8) Delicious! 😉


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