Salmon With Hidden Veggie Creamy Spinach Risotto
This salmon with hidden veggie risotto is perfect for a date night at home, or if you’re cooking dinner for a few friends and want something a little fancier! While it looks and tastes elevated, it’s such a simple recipe and uses just one pan to do it all so cleanup is a breeze.
Salmon With Hidden Veggie Creamy Spinach Risotto Ingredient Notes
Salmon: Rich in omega-3s and protein, salmon serves as the centerpiece of this dish, offering a savory, flaky contrast to the creamy risotto. It’s coated in a simple dried herb and spice blend that adds depth without overpowering. Cooking it in the same pan as the risotto helps infuse the dish with added flavor. The salmon also reheats well, making leftovers just as satisfying.
Cauliflower Rice: This sneaky veggie boost blends seamlessly into the risotto, adding fiber and bulk without changing the texture too much. It absorbs the creamy broth and coconut milk, becoming tender and flavorful. Most importantly, it’s hidden well enough that picky eaters won’t notice.
Coconut Milk: Used in place of cream, coconut milk makes the risotto lusciously smooth with a subtle richness. It pairs surprisingly well with the salmon, enhancing its flavor without overpowering it. The fat in the coconut milk balances the acidity from the lemon and the bitterness of spinach. This makes the dish feel indulgent while staying dairy-free.
Spinach: Added at the end for freshness and color, baby spinach melts right into the risotto. It’s packed with nutrients like iron and vitamin K, boosting the meal’s health benefits without requiring extra prep. The spinach helps lighten the dish while still keeping it hearty. Combined with lemon and basil, it brings brightness to every bite.
Salmon With Hidden Veggie Creamy Spinach Risotto
4
servings20
minutes40
minutesThis salmon with hidden veggie risotto is perfect for a date night at home, or if you’re cooking dinner for a few friends and want something a little fancier! While it looks and tastes elevated, it’s such a simple recipe and uses just one pan to do it all so cleanup is a breeze.
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Ingredients
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper, additional to taste
1/2 teaspoon chili powder
4 six-ounce salmon filets
2 tablespoons olive oil
1 shallot, diced
4 garlic gloves, minced
1/2 cup dry jasmine rice, rinsed
12 ounces frozen cauliflower rice
1 cup low-sodium vegetable broth (or chicken broth)
3/4 cup full-fat coconut milk (1/2 can)
juice of 1 lemon
3 packed cups baby spinach
roughly chopped basil, for garnish
Directions
- Whisk the basil, oregano, salt, ground black pepper, and chili powder together in a small bowl. Pat the salmon filets with a paper towel to dry, then cover the tops and sides in the spice mixture.
- Heat the olive oil in a deep lidded skillet over medium heat. When the oil is shimmering, add the salmon filets, skin side up, and cook for 4 minutes. Flip each filet over and cook until the fish reaches an internal temperature of 145F, 4 to 7 additional minutes. Remove and set the salmon aside.
- In the same skillet with the leftover oil from the salmon, add the shallot and garlic. Cook, stirring often until translucent, 1 to 2 minutes. Add the rice and let toast for another minute while stirring. Mix in the cauliflower rice and continue cooking until no longer frozen, about 4 minutes. Season with a generous pinch of salt and ground black pepper.
- Pour in the broth, coconut milk, and lemon juice and stir to mix. Bring the mixture to a simmer, then cover the skillet. Cook until the liquid is almost fully absorbed, 10 to 13 minutes, stirring once or twice as the rice cooks to prevent sticking (Note: for gas stoves you may want to lower the heat to medium low so the rice does not burn. If needed, add an additional splash of broth).
- Stir in the spinach and continue mixing until wilted down. Remove from heat and add the salmon filets back on top of the cooked rice. Garnish with chopped basil and divide between four plates.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days.
- Reheating: From refrigerator, microwave until warm, about 2 minutes.
- Salmon: I use Atlantic salmon filets, if you prefer sockeye, use the same seasonings and spices and cut the cook time in half to make sure it’s not overcooked. You can also swap for Arctic Char, which is very similar to Atlantic salmon.
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This recipe was Delicious!! Enjoyed by the entire family!! Will definitely make again!
Thank you!!
Delicious dinner! Easy to follow instructions, simple and very tasty! Will definitely make again. Thank you!
This recipe is fantastic at every level. So easy to make. I especially love have Jenn has set it up so that you can cross off the ingredients as you use them. I will definitely be making again! (ps, I didn’t have salmon on hand and couldn’t find anything but farm raised salmon at my local grocery store so I opted for shrimp instead…it was still amazing!)
This looks delicious! How would you recommend swapping the white rice for brown rice?
Hi Kayla! If you swap for brown rice you’ll need to up the cook time to about 30 minutes or so, depending on the package instructions. You’ll still be looking for all that liquid to absorb so keep an eye on it and stir a few times throughout.
This recipe is going into my regular rotation! I used shrimp instead of salmon and subbed cashew milk for the coconut milk. It was delicious! It really satisfies that risotto “comfort food” feeling!
So good! I loved the spice blend on the salmon, really flavorful. The cauliflower rice mixed with jasmine rice is a great idea and it turned out so good.
Really great flavor and loved the addition of cauliflower rice (which my husband didn’t even notice) to boost the veggie intake. I made this for us and to take to a friend recovering from surgery. Will definitely make again!
I really liked this! I used wild Alaskan salmon so I didn’t use as much salt when cooking the rice. Still soo good! I’m making it again but adding kale instead of spinach 🙂
This was absolutely delicious! After making it the first time, I made plans with my parents to make it for them the next week.
Delicious! We loved the spice blend from the salmon paired with the creamy risotto.
Could I substitute the jasmine rice with Arborio rice?