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Pesto Lime Salmon with White Wine Risotto

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We are so excited to welcome our sweet friend Allison to our blog today! Please share some love with her and be sure to visit her blog and give her social media accounts a “like”!

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Well hello there! My name is Allison and I am so stoked to be guest posting for Dani and Kevin at The Adventure Bite! I love this beautiful blog and am honored to be writing for it.

I have my own food blog called Just A Dash More, where I primarily make gluten and dairy free foods! Eating this way has become a lifestyle for me, on the account that I am lactose and gluten intolerant and have been for 7 years! I love finding and creating different, healthy ways to make food and baked goods.

I am excited today to share with you this simple, flavorful dinner that is in fact gluten and dairy free. It is Pesto Lime Salmon and White Wine Risotto

Pesto Lime Salmon With White Wine Risotto: This delicious meal is gluten and dairy free and is super easy to make!

This is the type of dinner that you can make in basically 30 min and it does not require a lot of work or ingredients! It is loaded with protein, omega 3’s, healthy grains, and more. Your family will love it and it even makes great leftovers. You can also add your own personal touch to the recipe because you get to choose your favorite type of wine and pesto.

Pesto Lime Salmon With White Wine Risotto: This delicious meal is gluten and dairy free and is super easy to make!
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Pesto Lime Salmon with White Wine Risotto {Guest Post}

Zesty and savory pesto salmon, paired with a creamy white wine risotto mixed with caramelized onions.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Print Pin Recipe

Ingredients

  • Juice of 2 limes 6-8 tablespoons
  • 4 tablespoons pesto
  • 4 salmon fillets about 1 lb 4 ounces total
  • 2 tablespoons vegetable oil for baking pan
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • ½ cup finely chopped white onion
  • Approx. 3 cups chicken broth
  • 1 cup uncooked white rice
  • ½ cup dry white wine I used a Pinot Grigio

Instructions

For Salmon:

  • 1. Defrost your favorite type of salmon. I used Alaska Keta Salmon Wild Caught.
    2. Preheat oven to 425 degrees F.
    3. Spread your favorite pesto or homemade pesto on top of the salmon.
    4. Squeeze fresh lime juice on top.
    5. Generously oil a glass baking pan and set salmon in the oil. Squeeze a little lime juice in the pan, you want it to keep its moisture.
    6. Cover with aluminum foil and bake on the middle rack for 20-25 min or until salmon flakes with a fork.

For Risotto:

  • 1. To begin, heat unsalted butter and vegetable oil in a heavy-bottomed saucepan over medium heat.
    2. Add onion. Cook until the onion is somewhat translucent
    3. Add 1 cup of uncooked rice and stir briskly, coating the rice grains with the hot butter and oil.
    4. Add white wine to the rice and stir until it is fully absorbed.
    5. Add a small (6 oz) ladle’s worth of hot or warm chicken broth to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
    6. Continue adding broth and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency.
    7. Continue this process until the rice is fully cooked.
    8. The total time will be about 20 to 30 minutes. The risotto is done when the grains are tender but still firm to the bite, without being crunchy. A cup of uncooked rice should absorb roughly 2-3 cups of stock.

Notes

A bed of sautéed spinach on top of the risotto adds for some great flavor, texture, and color! I didn’t have spinach, so I paired the salmon and risotto with some steamed broccoli and it was perfect. But really any vegetable would be a great side.

Nutrition

Serving: 1g | Calories: 1054kcal | Carbohydrates: 79g | Protein: 60g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 36g | Cholesterol: 158mg | Sodium: 1086mg | Fiber: 4g | Sugar: 15g

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By on May 21st, 2014

About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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