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Herb-Crusted Salmon with Roasted Brussels Sprouts and Pumpkin Risotto
Herb-Crusted Salmon with Roasted Brussels Sprouts and Pumpkin Risotto

Herb-Crusted Salmon with Roasted Brussels Sprouts and Pumpkin Risotto
A flavorful and nutritious dinner featuring seasonal ingredients like Brussels sprouts and pumpkin.
Herb-Crusted Salmon with Roasted Brussels Sprouts and Pumpkin Risotto
Ingredients:
1
Servings
  • 2
    item
     salmon fillet
  • 200
    g
     Brussels sprouts
  • 150
    g
     pumpkin
  • 150
    g
     arborio rice
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     lemon
  • 500
    ml
     vegetable broth
  • 20
    g
     butter
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Salmon with Roasted Brussels Sprouts and Pumpkin Risotto
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the salmon fillets with salt, pepper, and thyme. Drizzle with olive oil and lemon juice.
  3. Place the salmon on a baking sheet and roast for 15-20 minutes until cooked through.
  4. Halve the Brussels sprouts and toss with olive oil, salt, and pepper. Roast alongside the salmon for about 20 minutes.
  5. In a saucepan, heat butter and sauté minced garlic until fragrant.
  6. Add arborio rice and stir for a minute. Gradually add vegetable broth, stirring constantly until absorbed.
  7. Stir in pumpkin puree and parmesan cheese into the risotto until creamy.
  8. Serve the herb-crusted salmon with roasted Brussels sprouts and pumpkin risotto.
Nutrition Per Serving 1200 g Per 100g
Energy 1800 kcal 150 kcal
Protein 90 g 7.5 g
Fibre 15 g 1.3 g
Salt 3 g 0.3 g
Sugar 10 g 0.8 g
Carbohydrates 180 g 15.0 g
Fat 90 g 7.5 g
  • 2
    item
     salmon fillet
  • 200
    g
     Brussels sprouts
  • 150
    g
     pumpkin
  • 150
    g
     arborio rice
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 1
    item
     lemon
  • 500
    ml
     vegetable broth
  • 20
    g
     butter
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the salmon fillets with salt, pepper, and thyme. Drizzle with olive oil and lemon juice.

Place the salmon on a baking sheet and roast for 15-20 minutes until cooked through.

Halve the Brussels sprouts and toss with olive oil, salt, and pepper. Roast alongside the salmon for about 20 minutes.

In a saucepan, heat butter and sauté minced garlic until fragrant.

Add arborio rice and stir for a minute. Gradually add vegetable broth, stirring constantly until absorbed.

Stir in pumpkin puree and parmesan cheese into the risotto until creamy.

Serve the herb-crusted salmon with roasted Brussels sprouts and pumpkin risotto.

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