Salmon over Risotto Primavera
with Green Beans, Almond Gremolata & Lemon
- Fish
- Shellfish
- Milk
- Tree Nuts
The title “primavera” gets tacked onto pasta dishes all the time, but what does it actually mean? (So glad you asked!) The Italian word translates to “springtime”, and this creamy risotto dish earns its name with tender green peas and roasted green beans. Risotto is topped with simple roasted salmon and a bright lemon and almond gremolata for a refreshing dish that hits the spot in any season!
Ingredients
6 ounce
Green Beans
¼ cup
Parmesan Cheese
3 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
4 ounce
Peas
1 unit
Lemon
2 clove
Garlic
¾ cup
Arborio Rice
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
¼ ounce
Parsley
2 unit
Scallions
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
8 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a medium pot, combine stock concentrates, 4 cups water (8 cups for 4), and a pinch of salt. Bring to a simmer, then reduce heat to low. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic; reserve a generous pinch in a small bowl.
• Heat a large drizzle of olive oil in a large pan over medium heat. Add rice, scallion whites, and remaining garlic. Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent, 1-2 minutes. • Add 1 cup stock and a big pinch of salt; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. Add pinches of salt throughout to make sure risotto is well-seasoned.
• Trim and slice green beans on a diagonal into 1 1⁄2-inch pieces. Toss on one side of a lightly oiled, foil-lined baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across the entire sheet). Roast on top rack for 3 minutes (you’ll add the salmon then). • Meanwhile, pat salmon* dry with paper towels and season all over with salt and pepper. Once green beans have roasted 3 minutes, remove sheet from oven. (For 4, leave green beans roasting; add salmon to a second, lightly oiled, foil-lined sheet and roast on middle rack.) Carefully add salmon, skin sides down, to empty side of sheet. • Return to top rack until salmon is cooked through and green beans are lightly browned, 8-10 minutes.
• Finely chop almonds. Finely chop parsley. Zest and quarter lemon. • To bowl with reserved garlic, add almonds, parsley, a squeeze of lemon juice, and 2 TBSP olive oil. (For 4 servings, use a big squeeze of lemon juice and 4 TBSP olive oil). Stir to combine. Season with salt and pepper. Set aside.
• In the last 2-3 minutes of cooking risotto, add peas and roasted green beans to pan with risotto; stir to combine. • Once risotto is done, reduce heat to low. Stir in cheese roux, lemon zest, 1⁄4 cup water (1⁄3 cup for 4 servings), and a big squeeze of lemon juice until combined. • Stir in scallion greens, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season generously with salt and pepper. TIP: If risotto seems dry, stir in a few splashes of hot water.
• Divide risotto between bowls; top with salmon. Spoon gremolata over salmon. Sprinkle with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy risotto, but some found the salmon too fishy; consider using veggie stock instead of seafood for milder taste.
- Ease of prep: Risotto takes longer than expected and requires constant attention; some found the multitasking challenging.
- Suggestions: Cook salmon in a pan for better results; reduce salt in risotto and taste before adding more.
- Leftovers: Generous risotto portions often provided tasty lunch leftovers the next day.
- Texture: Gremolata added a nice crunch, though a few found the almond topping too strong with the creamy risotto.
Reviews from our home cooks
This recipe is absolutely delicious! The risotto and Gremolata packed full of flavor! The Salmon was nice and fresh. We Loved It! We love all of the recipes so far, this one is a stand out! Thank you!
Tasty but took FOREVER to make. Instructions that let you know to cook the salmon and green beans while stirring the risotto would have been helpful.
Tasty and the salmon sent this go round was a bit bigger and the risotto actually had enough for a left over lunch. Note risotto takes a lot longer than the recipe calls for.
Peas! Something other than potatoes, green beans and carrots. Finally. Salmon was delicious and risotto was fantastic!
Need to keep green beans on the side as an option. Also easier to bake salmon in my convection oven for this recipe. Delicious!!
The fish and beans in this dish ended up overcooked, because the risotto took twice as long as the recipe read. Also not sure why one would cook something one the top rack of the oven as opposed to the middle. Does this recipe assume an electric oven over a gas one? Nevertheless, the flavors were delicious.
Extremely flavorful! I loved it. It was not an easy recipe, the string beans should be cut first as they take time and it's not easy to do while risotto is cooking.
Delicious!! A bit more involved than most recipes but I'm a good cook and handled the multitasking easily. Really loved having the veggies in the risotto and the gremolata was a nice touch. We will order this again!
I will add more cheese and less salt next time. Recipe states to add salt as you add water to the risotto. This makes it too salty for my tastebuds.
This was really good, I couldn't believe how perfect the risotto came out. Delicious recipe and simple to follow.
