We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Salmon with Saffron Risotto and Asparagus
Herb-Crusted Salmon with Saffron Risotto and Asparagus

Herb-Crusted Salmon with Saffron Risotto and Asparagus
A sophisticated dish featuring herb-crusted salmon paired with creamy saffron risotto and tender asparagus.
Herb-Crusted Salmon with Saffron Risotto and Asparagus
Ingredients:
1
Servings
  • 2
    item
     salmon fillet
  • 10
    g
     fresh dill
  • 10
    g
     fresh parsley
  • 1
    tsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron threads
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 200
    g
     asparagus
  • 1
    tbsp
     butter
  • 2
    clove
     garlic
Preparation Time: 60 minutes
Herb-Crusted Salmon with Saffron Risotto and Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop dill and parsley finely. Mix with lemon zest and a pinch of salt.
  3. Brush salmon fillets with olive oil and press the herb mixture onto the top.
  4. Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.
  5. In a saucepan, heat olive oil and sauté garlic until fragrant.
  6. Add arborio rice and saffron threads, stirring to coat the rice.
  7. Gradually add vegetable broth, stirring constantly until the rice is creamy and al dente.
  8. Stir in parmesan cheese and butter into the risotto.
  9. Steam asparagus until tender.
  10. Serve salmon over saffron risotto with asparagus on the side.
Nutrition Per Serving 800 g Per 100g
Energy 850 kcal 106 kcal
Protein 50 g 6.3 g
Fibre 5 g 0.6 g
Salt 1 g 0.1 g
Sugar 3 g 0.4 g
Carbohydrates 70 g 8.8 g
Fat 45 g 5.6 g
  • 2
    item
     salmon fillet
  • 10
    g
     fresh dill
  • 10
    g
     fresh parsley
  • 1
    tsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron threads
  • 500
    ml
     vegetable broth
  • 30
    g
     parmesan cheese
  • 200
    g
     asparagus
  • 1
    tbsp
     butter
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Chop dill and parsley finely. Mix with lemon zest and a pinch of salt.

Brush salmon fillets with olive oil and press the herb mixture onto the top.

Place salmon on a baking sheet and bake for 12-15 minutes until cooked through.

In a saucepan, heat olive oil and sauté garlic until fragrant.

Add arborio rice and saffron threads, stirring to coat the rice.

Gradually add vegetable broth, stirring constantly until the rice is creamy and al dente.

Stir in parmesan cheese and butter into the risotto.

Steam asparagus until tender.

Serve salmon over saffron risotto with asparagus on the side.

Contact About
Privacy Policy Terms of Service Sitemap