Salmon Risotto

This well balanced recovery meal is packed with protein and carbohydrate as well as being a rich source of Omega-3.

Prep: 5 minutes

Cook: 20 minutes

Serves: 2

Calories: 650 kcal

Protein: 43 g

Carbohydrate: 80 g

Fat: 16 g



2 Salmon fillets, 1 Lemon, Vegetable stock cube, 160 g Risotto Rice, 200 g Frozen peas, 8 Spears of Asparagus, 1 Red Onion, Sprinkle of Parmesan, Green Salad.



  1. Boil 1 litre of water and pour into measuring jug with 1 stock cube
  2. Squeeze half the lemon juice over the raw salmon before putting under the grill. The salmon will take “10 min to cook
  3. Chop the onions and add to pan with a splash of stock (3 min)
  4. Add the risotto rice with half of the stock — bring to the boil then lower to a medium heat (5 min)
  5. Sprinkle salt and pepper onto the asparagus and place under the grill with the salmon
  6. Add the rest of the stock and the other half of the lemon; keep stirring for another 10 min
  7. Take the salmon and asparagus out of the grill
  8. Add the frozen peas to the risotto for the final 2 min
  9. Serve the risotto onto plates, flake the salmon onto and place the asparagus onto the dish.
  10. Sprinkle with parmesan and serve