Cajun Salmon with Vegetable Risotto

Instructions

1. Preheat your oven to 200°C (or air fryer to 180°C).
2. Coat the salmon fillets with lime juice and half of the Cajun seasoning.
3. Bake the salmon in the oven for 25 minutes or in the air fryer for 20 minutes until cooked through.
4. Meanwhile, in a large pan, fry the risotto rice for 1 minute.
5. Add the peas, red pepper, onion, garlic, and the remaining Cajun seasoning. Stir well.
6. Add the chopped tomatoes and simmer, gradually mixing in the chicken stock, stirring often for 20 minutes.
7. Turn off the heat, stir in the parmesan cheese, and season with salt and pepper to taste.
8. Serve the baked salmon on top of the vegetable risotto.

Chef’s Tips

• For extra creaminess, stir in a little more parmesan or a dollop of low-fat cream cheese.
• Swap chicken stock with vegetable stock for a vegetarian twist.
• Ensure constant stirring to achieve a creamy risotto texture.

Nutrition (per serving)

Approximate calories: 400, Protein: 36g, Carbs: 45g, Fat: 10g

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