Salmon with Risotto and Roasted Vegetables

Salmon with Risotto and Roasted Vegetables

For the Salmon:


  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper


  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down, and season the salmon with salt and pepper.
  4. Fold foil around the salmon, with a small area to vent, to keep moisture in while it bakes.
  5. Bake for 12-15 minutes

For the Risotto and Roasted Vegetables:

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock


First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!