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.
Sunny salmon & tomato risotto
This glowy rice dish is as close as you’ll get to sunshine on a plate! With smoky paprika-sprinkled salmon flakes, sweet red pepper, and a sun-dried tomato, garlic and chilli-flecked sauce, all soaked up by plump arborio rice, it’s the perfect antidote to cloudy skies…
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 onion
- 1 pepper
- 140g arborio rice
- 1 tbsp smoked paprika
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- ½ tsp chilli flakes
- 200g passata (tomatoes, salt, citric acid)
- 2 skinless salmon fillets (Fish)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 670
Protein: 36g
Carbs: 82g
Fat: 22g
Ingredients
- 4 skinless salmon fillets (Fish)
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 2 pepper
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 280g arborio rice
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- ½ tsp chilli flakes
- 2 tbsp smoked paprika
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 660
Protein: 36g
Carbs: 81g
Fat: 21g
Sunny salmon & tomato risotto
This glowy rice dish is as close as you’ll get to sunshine on a plate! With smoky paprika-sprinkled salmon flakes, sweet red pepper, and a sun-dried tomato, garlic and chilli-flecked sauce, all soaked up by plump arborio rice, it’s the perfect antidote to cloudy skies…
Cook time:
30 mins
Cuisine:
Italian
Food group:
Fish
Allergens: Celery, Fish
Cooking Instructions
Before you start
- 1x large saucepan
- 1x large frying pan
- 1x baking tray lined with foil
Set the rice simmering
- Boil a kettle. Put the rice and 400ml boiled water (500ml for 4 portions) into a large saucepan. Crumble in half the stock and stir well. Put the pan over a medium heat and simmer for 10-15 mins, stirring every 5 mins, until the stock is absorbed.
- Pour in another 300ml boiled water (400ml for 4 portions) and simmer for 8-10 mins, stirring every few mins, until itʼs absorbed and the rice is soft (add a little more water if you need to).
Ace the base!
- Meanwhile, peel and finely dice the onions. Deseed and finely dice the peppers.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins.
Add some oomph
- Squeeze in both pastes and sprinkle the chilli flakes (to taste) and half the paprika into the pan, then stir well and cook for 2 mins.
- Crumble in the remaining stock, then pour in the passata and 100ml water (200ml for 4 portions). Stir well and simmer for 5-8 mins, until the sauce loosely coats the veg.
Grill the salmon
- At the same time, heat your grill to high.
- Put the salmon fillets on a baking tray lined with foil, sprinkle over the remaining paprika and spritz with cooking spray. Grill for 10-12 mins, until the salmonʼs cooked through and flaking.
Plate up
- Chop the parsley.
- Stir the rice and half the parsley into the veg. Flake the salmon into large chunks.
- Serve the salmon on top of the risotto and sprinkle over the remaining parsley.