Lemon Chive Salmon with Rissoto and Snap Peas

Servings:
Lemon Chive Salmon with Rissoto and Snap Peas 4.00/5 (6 votes)

Simple ingredients do all the work in this meal. Wonderfully tender salmon with tangy lemon chive sauce, over creamy risotto and simple snap peas. A really great combination of flavors! And, don't be intimidated by the risotto. I promise it's not as hard as all those cooking shows make it seem. It just takes a little tending too.

Creamy Shallot Risotto

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 cup arborio rice
  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Risotto takes about 25-30 minutes to make, so get it started first.
  2. In a medium sized pot, heat oil over medium high heat until it begins to shimmer.
  3. Add shallots and sauté until translucent – about 2 minutes.
  4. Add arborio rice and sauté for another couple minutes.
  5. Add wine and continue to cook over medium high heat, stirring frequently until wine in mostly absorbed.
  6. Add 1 cup stock to pot. Again stirring frequently (not constantly) until liquid is absorbed. Continue adding 1 cup of stock and stirring until you’ve used all 4 cups and liquid is mostly absorbed. This process takes about 25 minutes.

Nutritional Information

Serving Size 217g (based on 6 servings) Calories 151 Fat 2 Carbs 26 Fiber .9 Protein 2.6

Lemon Chive Salmon

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon
  • 1 cup green onion, green parts minced
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon Dijon mustard
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil

DIRECTIONS

  1. Preheat oven to 400.
  2. Lightly oil a baking sheet and place salmon skin side down in the center.
  3. Zest a lemon into a bowl. Add the juice of 1/2 the lemon and the remaining ingredient. Stir to combine and then spread over the salmon.
  4. Bake for 10-12 minutes or until salmon is cooked at it’s thickest point. Depending on the thickness, it may take a little longer.

Nutritional Information

Serving Size: 152g Calories 221 Fat 14 Sat Fat 2 Sodium 242 Carbs 2 Fiber 1 Sugars 0 Protein 22

Snap Peas

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound snap peas
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • pepper, to taste
  • 1/2 lemon, juiced

DIRECTIONS

  1. Heat olive oil in a heavy skillet over medium high heat.
  2. Once it begins to shimmer, add snap peas.
  3. Sauté for 3-4 minutes, stirring frequently until the peas are bright green and slightly browned.
  4. Season with salt and pepper and lemon juice.

Nutritional Information

Serving Size: 117g Calories 122 Fat 4 Carbs 16 Fiber 6 Protein 6.2.

NOTES

KID NOTE:  The kids wiped the lemon chive sauce off their salmon.

VEGETARIAN TIP: Replace salmon with eggplant. Slice, sprinkle with salt, and let sit for 30 minutes. Wipe away excess moisture, and roast for about 10 minutes, flip, add lemon chive and roast another 10 minutes.

GLUTEN FREE MODIFICATIONS: Gluten free as written.

 

2 Comments

  1. JillLindgren says:

    Can this be made with chicken breast?

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