Go Back
+ servings

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.
Course Featured Dinner
Keyword dinner, white wine, easy dinner, weeknight dinner, pesto, salmon, line, risotto, pesto salmon, white wine salmon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 1054kcal
Author Dani Meyer


  • 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


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.


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.


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