Description

This Baked Cajun Salmon with Parmesan Risotto is a flavorful and elegant meal that’s perfect for a special occasion or a healthy weeknight dinner! Tender salmon fillets are coated in a Cajun spice blend and baked to perfection, while creamy Parmesan risotto provides a comforting and satisfying side dish.

Ingredients

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Cajun Salmon:

2 lbs salmon fillets (skin-on or skin-off)
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
4 tablespoons unsalted butter, cubed
Optional: lemon slices or wedges

Parmesan Risotto:

2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped white onion
4 cloves garlic, finely minced
1 cup uncooked Arborio rice
3 cups chicken broth
1/2 cup freshly grated Parmesan cheese, plus more for topping
Salt and black pepper, to taste

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Instructions

Prepare Salmon: Preheat oven to 375°F (190°C). In a small bowl, combine all Cajun spices. Place salmon in a foil-lined baking dish and rub with the spice mixture. Top with butter and seal the foil tightly. Bake for 25-30 minutes, or until cooked through.
Make Risotto: While salmon bakes, heat olive oil and butter in a saucepan over medium heat. Sauté onion until translucent. Add garlic and cook until fragrant. Stir in rice and cook for 2 minutes.
Cook Risotto: Add 1 cup of broth to the rice and stir continuously until absorbed. Repeat with remaining broth, one cup at a time, until rice is cooked through and creamy. Stir in Parmesan cheese and season with salt and pepper to taste.
Serve: Serve the baked Cajun salmon with a side of Parmesan risotto. Garnish salmon with lemon wedges, if desired.

Notes

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
If the risotto becomes too thick, add warm broth to loosen it.

Nutrition

Serving Size: ¼ of recipe (salmon and risotto)
Calories: 650
Sugar: 2g
Sodium: 1000mg
Fat: 40g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 45g
Cholesterol: 150mg