Roast salmon with broad bean risotto

Quick and easy supper dish. It is healthy because it includes part of your 5 aday (although it has been suggested that this should be 8 aday) and omega 3. It contains very little fat (no dairy}. The best way to serve: Place risotto on plate and lay salmon across it, sprinkle herbs used on top, lemon wedges to the side and salad in a bowl alongside.

My recipe is:

  • Deliciously fishy

Why should your recipe win?
Because I think this is such a tasty recipe and so quick and easy anyone could make it. Peas could be subsituted for the broad beans or/and chopped courgette. It is healthy. I made this when I was recovering from flu, being dairy/maize starch intolerate I am unable to eat most ready meals, so I have to improvise.

  • Total time: 10 minutes prep + 30 minutes cooking

Serves: 4


  • 2 tablespoons vegetable oil + oil for brushing
    1 onion diced
    250g risotto rice (Arborio)
    900ml hot fish or vegetable stock (stock cubes are fine)
    2 tablespoons lemon juice
    125g broad beans frozen or fresh (skinned if preferred)
    Salt & Pepper to taste
    1 tablespoon chopped dill or parsley
    4 x 125g salmon fillets

    Lemon wedges and mixed salad leaves to serve


  1. Preheat oven 200C, 400F, Gas Reg 6 Heat oil in saucepan and fry onion until soft ,not brown, 3-4 mins. Stir in the rice and cook for 2 mins. Add stock, lemon juice and seasoning to taste and simmer for 20 minutes or until rice is tender and liquid has been absorbed. 5 mins from end of cooking add broad beans. Stir in half of herbs. Brush a baking sheet with oil, lay on salmon and top with a little oil and pepper. Cook for 15 mins, serve with lemon wedges and rest of herbs sprinkled on top