Description
This Baked Cajun Salmon with Parmesan Risotto recipe is a flavorful and comforting dish that combines spicy Cajun-seasoned salmon with creamy Parmesan risotto. Perfect for a special dinner or a weekend treat!
Ingredients
Scale
For the salmon:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Lemon wedges for serving
For the risotto:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 5 cups low-sodium chicken or vegetable broth, warmed
- 3/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Pat the salmon dry and place fillets skin-side down on the sheet. In a small bowl, mix olive oil with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Brush the mixture evenly over the tops of the salmon fillets. Bake for 12–15 minutes, or until salmon is flaky and cooked through.
- Meanwhile, in a large saucepan, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Stir in Arborio rice and toast for 1–2 minutes. Pour in the wine (if using) and cook until mostly absorbed. Begin adding warm broth 1 ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process for 18–20 minutes, until rice is creamy and tender. Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve each salmon fillet over a bed of Parmesan risotto and garnish with parsley and lemon wedges if desired.
Notes
- If you prefer a milder flavor, use less Cajun seasoning or substitute with a simple garlic herb blend.
- The risotto can be made ahead and reheated with a splash of broth to loosen it.
- This dish pairs beautifully with sautéed greens or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with risotto
- Calories: 580
- Sugar: 2g
- Sodium: 570mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 90mg
