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Lemon Rosemary Salmon

with Ancient Grain Risotto

30 min

Get 2 meals free with your first order.
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Not only is rosemary a bright and refreshing flavour, it also can help you get smarter! Recent studies have shown that smelling and eating rosemary can enhance short term memory. Keep eating with us and you'll never lose your keys again :) 

What We'll Send

Organic Vegetable Stock Cube
Rosemary Dried
Wild Salmon
Parmesan Cheese
Rosemary Fresh
Ancient Grains
Organic Red Quinoa, Arborio Rice, Organic White Quinoa
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 23643
Fat 1022g
Protein 3177g
Carbohydrates 60g

What You'll Need

Cooking Directions

Turn on oven to 400°F.
In a medium sized saucepan over medium-high heat, add 1 tbsp. of olive oil (2 tbsp. for 4 servings) and the onion. Crumble in the vegetable stock cube. Saute for 2-3 minutes until the onions are soft. Add the garlic and ancient grains, and stir for 1 minute. Add 1.5 cups of water (3 cups for 4 servings), and bring to a boil. Once the risotto is boiling, reduce the heat and set to simmer for about 12 minutes.
Line a baking sheet with aluminum foil or parchment paper, and lay the salmon on it. Slice the lemon in half and squeeze half of it over the salmon fillets. Sprinkle the dried rosemary on top, and break the fresh rosemary sprig in half. Season with salt and pepper. Place half of the sprig on each fillet. Slice the remaining lemon into 4 slices and place 2 on top of each piece of salmon. Drizzle with olive oil to finish. Place the salmon in the oven for 6-10 minutes, until it is easily flaked with a fork.
Once the risotto has been simmering for 12 minutes, stir in the carrot and parmesan cheese. Simmer for 3 minutes, and then tear in the arugula. Mix well and remove from heat. Season with salt and pepper to taste.
Divide the risotto between serving dishes. Remove salmon from the oven and plate it on top of the risotto. Enjoy!

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