Salmon & Leek Risotto with Rocket & Dill Salad

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard, Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	136Kcal	703Kcal
	567kJ	2940kJ
Fat	6.6g	34g
of which saturates	1.5g	7.8g
Carbohydrates	12g	61g
of which sugars	1.8g	9.6g
Protein	8.0g	41g
Salt	0.47g	2.4g
Fibre	1.5g	7.7g

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)

Allergens

Contains: Mustard, Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	941Kcal
	609kJ	3937kJ
Fat	5.9g	38g
of which saturates	1.3g	8.3g
Carbohydrates	17g	108g
of which sugars	1.6g	10g
Protein	7.1g	46g
Salt	0.46g	3.0g
Fibre	1.4g	8.9g

Back

High protein Low sat fat

Salmon & Leek Risotto with Rocket & Dill Salad

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Fish

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!

Cooking Instructions

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.

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