Coriander Salmon with Pea Risotto

On the table in 40mins

Serves 4


  • 20g butter, plus a little extra
    • 1 tsp. olive oil
    • 4 shallots, finely chopped
    • 150g risotto rice
    • 130ml dry white wine
    • 700ml vegetable stock, kept simmering
    • 250g frozen peas
    • 25g parmesan, finely grated
    • 3 tbsp. Sacla’ Coriander Pesto
    • 4 fillets salmon
    • Pea shoots to serve


  1. Preheat oven to its hottest setting 
  2. Heat the butter and oil in a saucepan and add the shallots
  3. Soften for 5 minutes over a medium heat, then add the rice
  4. Coat rice well in the butter and oil and fry for a further minute
  5. Turn up the heat, add the wine and let it bubble until it has almost evaporated
  6. Add the stock a ladleful at a time, over a medium heat, stirring constantly and waiting until each ladle has been absorbed before adding the next
  7. When the rice is tender, add the frozen peas and half the Parmesan, and continue to stir for a couple of minutes
  8. Stir in Sacla’ Pesto and a knob of butter, cover and leave to stand
  9. Top each salmon fillet with 1 tsp Pesto, place on an oiled baking sheet and bake for 5-8 minutes
  10. Serve with the risotto and top with pea shoots

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