The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon & Leek Risotto with Rocket & Dill Salad
A vibrant risotto filled with fresh herbs and zingy lemon. Starring our NEW quick-cook risotto-style rice, responsibly-sourced salmon and creamy Greek-style yoghurt. Stir in the greens – rocket, sugar snaps and leeks – plus dill for extra flavour!
High protein
Low sat fat
Serving size
Ingredients
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 40g rocket
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g greek style yoghurt (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g sugar snap peas
- 2 diced salmon fillets (Fish)
- 1 handful of fresh dill
- 1 leek
- 1 unwaxed lemon
Nutritional Information
Calories: 703
Protein: 41g
Carbs: 61g
Fat: 34g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g greek style yoghurt (use half) (Milk)
- 1 leek (use half)
- 40g rocket (use half)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 unwaxed lemon (use half)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 handful of fresh dill (use half)
- 1 diced salmon fillet (Fish)
- 80g sugar snap peas (use half)
Nutritional Information
Calories: 941
Protein: 46g
Carbs: 108g
Fat: 38g
Salmon & Leek Risotto with Rocket & Dill Salad
A vibrant risotto filled with fresh herbs and zingy lemon. Starring our NEW quick-cook risotto-style rice, responsibly-sourced salmon and creamy Greek-style yoghurt. Stir in the greens – rocket, sugar snaps and leeks – plus dill for extra flavour!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug, a grater & a medium bowl
Let's prep
- Trim and slice the leek into 1/2cm half-moons. Roughly chop the dill. Zest and quarter the lemon
Get cooking
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the leek and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the salmon and sugar snap peas. Cook for 4 mins, gently stirring halfway through
Simmer simmer
- Add the stock, mustard, half the dill and 100ml hot water (50ml for 1 person) to the pan
- Stir gently and simmer for 7 mins, until the sauce thickens
Make the salad & finish the risotto
- Add the rocket and remaining dill to the medium bowl and toss with 1/2 tsp oil, the juice from 1 lemon wedge and a pinch of salt and pepper
- Stir the yoghurt, rice and lemon zest into the salmon pan. Cook for 2 mins, until piping hot. Squeeze in the juice from 1 lemon wedge. Remove from the heat and season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon risotto between bowls, topped with the salad. Garnish with the remaining lemon wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.