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Easy salmon & dill risotto
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Serves: 2
260g pack Waitrose 2 Lightly Smoked Scottish Salmon Fillets
300g fresh broad beans, podded (100g podded weight)
½ x 900g pack frozen Waitrose Pea & Asparagus Risotto
2 tbsp half-fat crème fraîche
½ x 20g pack dill, leaves only, roughly chopped
1. Heat the grill to high. Place the fish skin-side down on a foil-lined baking sheet and season. Grill for 15 minutes until cooked. Remove the skin. Boil the beans for 5 minutes, cool, then remove their skins.
2. Cook the pea and asparagus risotto according to pack instructions. Stir in the beans, 1 tbsp crème fraîche and most of the dill. Serve topped with the fish, remaining crème fraîche and dill.
Typical values per serving:
Energy |
2,741kJ 654kcal |
---|---|
Fat | 31.5g |
Saturated Fat | 12.8g |
Carbohydrate | 51.9g |
Sugars | 4.9g |
Protein | 40.8g |
Salt | 2.8g |
Fibre | 6.6g |
This recipe was first published in July 2017.
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