Salmon Risotto with Spinach 🐟🌿🍚 Creamy Arborio Rice, Flaky Salmon, and Wilted Greens in a Lemony, Parmesan-Laced Finish

This risotto is all about harmony — the richness of salmon, the silkiness of the rice, and the subtle bite of wilted spinach brought together with garlic, lemon, and just enough cheese. It’s hearty without being heavy, and elegant without effort.

Ideal for weeknights that feel like weekends, or brunches with white wine and no rush.

Ingredients (Serves 2–3)

For the salmon

  • 8 oz salmon fillet, skin removed
  • Salt and pepper
  • 1 tsp olive oil or butter

For the risotto

  • 1 tbsp olive oil or butter
  • 1 small shallot or ½ onion, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup Arborio rice
  • ½ cup dry white wine
  • 3–3½ cups warm chicken, veggie, or seafood broth
  • ½ cup grated Parmesan
  • 1 tbsp lemon juice + zest of ½ lemon
  • 1 tbsp butter (for finishing)
  • 2 cups fresh spinach, chopped
  • 1 tbsp chopped parsley, dill, or chives

Instructions

Step 1: Cook the Salmon

Season salmon with salt and pepper. In a skillet over medium heat, cook with olive oil or butter 3–4 minutes per side until just cooked through. Let rest, then flake into bite-size pieces.

Step 2: Sauté Aromatics

In a risotto pot, heat olive oil over medium. Add shallot and sauté 3–4 minutes until translucent. Add garlic and cook 1 more minute.

Step 3: Toast the Rice

Add Arborio rice and stir to coat. Toast for 1–2 minutes until edges turn translucent. Pour in white wine and simmer until mostly absorbed.

Step 4: Add Broth Gradually

Add warm broth ½ cup at a time, stirring regularly. Let each addition absorb before the next. Continue until rice is tender but slightly firm (18–22 minutes).

Step 5: Finish Creamy

Turn off heat. Stir in Parmesan, butter, lemon zest and juice. Fold in spinach and let it wilt for 1–2 minutes. Gently fold in flaked salmon. Taste and adjust salt, pepper, and acidity.

Step 6: Serve

Spoon into bowls and garnish with chopped herbs, more Parmesan, or a drizzle of olive oil.

Flavor Variations

  • Add peas, asparagus, or leeks for more veg variety
  • Use smoked salmon for a luxe, brunchy twist
  • Swap lemon for orange and finish with fennel for a winter version
  • Stir in mascarpone for extra creamy texture
  • Finish with a poached egg on top for bonus richness

Pro Tips

  • Don’t overcook the salmon — it will finish gently in the hot risotto
  • Stir the rice often but not constantly — balance creaminess and texture
  • Keep broth warm to maintain the risotto’s momentum
  • Add spinach at the very end to preserve color and texture
  • Let risotto rest off heat for 1–2 minutes before serving

Final Thoughts

Salmon Risotto with Spinach is creamy, comforting, and just green enough to feel wholesome. It’s a one-pan dish that manages to be both rich and light, satisfying without overdoing it.

Flake it. Stir it. Zest it bright. 🐟🌿🍚🔥

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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