Lemon-Dill Salmon with Spring Pea Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, 25-minute dinner featuring pan-seared salmon and creamy risotto packed with fresh peas. This mediterranean-inspired quick meals ready in about 35 minutes pairs (6 oz each) salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 salmon fillets dry, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat; add salmon skin-side down and cook for 4 minutes until crispy, then flip and cook 2 minutes more until opaque.
  2. Step 2: Remove salmon to a plate, tented with foil. In the same skillet, add 1/2 cup dry white wine and 1 tbsp lemon juice; simmer for 2 minutes to reduce slightly.
  3. Step 3: While wine reduces, melt 1 tbsp butter in a medium saucepan over medium heat. Add 1 finely diced shallot and cook for 2 minutes until softened. Stir in 1 cup arborio rice and cook for 1 minute until translucent.
  4. Step 4: Add 3 cups chicken broth, 1/2 cup at a time, stirring constantly after each addition until absorbed before adding more; cook for 18-20 minutes until rice is creamy but al dente.
  5. Step 5: Stir in 1 cup frozen peas and cook for 2 minutes until peas are heated through. Remove from heat, then stir in 1 tbsp fresh dill, 1 tsp lemon zest, and 1/4 cup grated Parmesan cheese until melted and glossy.
  6. Step 6: Serve salmon over risotto, drizzling with reduced wine sauce and garnishing with extra dill.

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Frequently asked questions

How long does Lemon-Dill Salmon with Spring Pea Risotto take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Salmon with Spring Pea Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with Spring Pea Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Salmon with Spring Pea Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Salmon with Spring Pea Risotto?

Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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