Salmon with creamy risotto



5 min


2 servings

* PLUS Cooking time: 22 minutes


  • 284-mL can undiluted fat-free chicken broth , or 2 cups chicken bouillon made with cubes
  • 1/2 cup white wine
  • 1 onion
  • 4 garlic cloves , or 2 1/2 tsp bottled chopped garlic
  • 1 cup grape or cherry tomatoes
  • 1/2 up rice , preferably arborio
  • 1/2 cup coarsely chopped fresh dill , or 1 tsp dried dillweed
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1 skinless salmon fillet , about 180 g
  • 1 small zucchini
  • 1/4 cup light sour cream
  • 4 cups baby spinach


  • If using canned broth, pour into a large saucepan with 1 cup (250 mL) water. If using bouillon, pour into saucepan. Add wine and set over medium-high heat. Finely chop onion and mince garlic. Stir into broth. Bring to a boil, stirring occasionally. Then stir in whole tomatoes, rice, dill, salt and pepper. Boil, uncovered and stirring often, to partially cook rice, 10 minutes.
  • After rice has boiled 10 minutes, lay salmon on top. Gently submerge partway. Cover, then reduce heat to low. Simmer without stirring until a knife tip inserted into centre of fish comes out warm, about 10 minutes. Meanwhile, slice zucchini in half lengthwise. Thinly slice each half.
  • Using a spatula, carefully remove cooked salmon to a plate. Stir zucchini and sour cream into rice mixture. Cover and cook 1 minute. Add spinach and stir just until wilted, about 1 minute. Spoon into bowls. Cut salmon in half and place one piece in each bowl. Sprinkle with more dill, if you like, and serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 486,
  • Protein
  • 31 g,
  • Carbohydrates
  • 57 g,
  • Fat
  • 12.9 g,
  • Fibre
  • 3.4 g,
  • Sodium
  • 1613 mg.

Feeling like a special dinner a deux without breaking the calorie bank? Here’s an elegant one-pot dinner loaded with healthy goodies. We’ve cut back on rice in this cheater risotto (only a little stirring needed) and added lots of low-cal vegetables to plump up the dish instead.