Salmon bake & Roasted tomatoes risotto

Salmon bake & Roasted tomatoes risotto

There is nothing more delicious in my mind than a filet of Salmon baked in white wine in the oven with an indulgent risotto made out of beautiful roasted cherry tomatoes and garlic. With just a bit of preparation, you end up with a healthy plate of both delicious and comforting food to pass the winter.  Here's how to get started.

Juliette B


  1. 2 Salmon fillets
  2. 1 Carrot ,
  3. 1 zucchini
  4. 1 Lemon
  5. 1 cherry tomatoes Box of
  6. 2 Green tomatoes
  7. 1 Garlic head
  8. 1 Onion
  9. Risotto Rice
  10. White Wine
  11. Olive Oil
  12. 1 Bouquet garni
  13. Bay leaves
  14. White pepper
  15. Cilantro grains
  16. Parmesan
  17. Butter
  18. Chicken stock
  19. Parsley
  20. Balsamic vinegar


30 mins
  1. Change

    Start by preparing your bouillon: in a big pot, bring to a boil a chicken stock with a bouquet garni, few bay leaves, white pepper and cilantro grains and a bit of salt. Leave it to bubble away.

  2. Change

    In an oven-proof dish: put your tomatoes, half an onion and the garlic head cut in two. Season with salt and pepper, a bit of balsamic vinegar and a good virgin olive oil. Place in the oven for 25 minutes at 180 °C.

  3. Change

    But your salmon in a small cake dish. Cover with carrot and zucchini chopped finely, add salt and pepper, a cup of white wine, a bit of olive oil and the zest of your lemon. Place in the oven with the tomatoes for 15 minutes

  4. Change

    Cook the rest of your onion in olive oil. Once translucid, add your rice and leave it to warm for 30 sec. Add a glass of wine and stir until incorporated. Then add your bouillon once spoon at a time until your risotto is ready. Add grated parmesan at the end with a nub of butter. Season with salt and pepper and add your mashed roasted tomatoes with 6 to 8 garlic cloves and your onion.

  5. Change

    Serve everything with a bit of parsley and dress your salmon with lemon juice/your risotto with a bit more of grated parmesan.

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