a little fancier: salmon with hidden veggie risotto

an easy but elevated gluten & dairy-free dinner + the weekly 2-2-2

Happy Sunday! Today’s newsletter features the perfect easy but elevated recipe: salmon with hidden veggie creamy spinach risotto. This recipe is surprisingly simple, but tastes just a little fancier—because I’m a firm believer that the best elevated recipes are the ones that go back to the basics, which lets you spend more time with the person, or people, you’re cooking for!! By keeping it simple with our main components the seasonings are able to really shine through—but if salmon isn’t your thing, I’ve got you covered with a few different swaps!

Our hidden veggie is coming from the addition of cauliflower rice. This is one of my favorite ways to add more veggies into a meal, and I promise you can’t even tell—I had multiple taste testers confirm this for me!! If you’re looking to make this for a dinner party or date night, I’d pair it with a fun mocktail—my go-tos are Lyres for NA spirits or Ghia (the ready to drink cans are so goood!) or check out the raspberry spritz from our valentine’s menu.

Keep scrolling for the full recipe and notes, and check out the video here.

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salmon with hidden veggie creamy spinach risotto

GF, DF | serves 4 | prep time: 20 min | cook time: 40 min

INGREDIENTS

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt, additional to taste

• 1⁄2 teaspoon ground black pepper, additional to taste

• 1⁄2 teaspoon chili powder

• Four 6-ounce salmon filets

• 2 tablespoons olive oil

• 1 shallot, diced

• 4 garlic gloves, minced

• 1⁄2 cup dry jasmine rice, rinsed

• 12 ounces frozen cauliflower rice

• 1 cup low-sodium vegetable broth (or chicken broth)

• 3⁄4 cup full-fat coconut milk (1/2 can)

• juice of 1 lemon

• 3 packed cups baby spinach

• roughly chopped basil, for garnish

INSTRUCTIONS

Whisk the basil, oregano, salt, black pepper, and chili powder together in a small bowl. Pat the salmon filets with a paper towel to dry, then cover the tops and sides in the spice mixture.

Heat the olive oil in a deep lidded skillet over medium heat. When the oil is shimmering, add the salmon filets, skin side up, and cook for 4 minutes. Flip each filet over and cook until the fish reaches an internal temperature of 145F, 4 to 7 additional minutes. Remove and set the salmon aside.

In the same skillet with the leftover oil from the salmon, add the shallot and garlic. Cook, stirring often until translucent, 1 to 2 minutes. Add the rice and let toast for another minute while stirring. Mix in the cauliflower rice and continue cooking until no longer frozen, about 4 minutes. Season with a generous pinch of salt and black pepper.

Pour in the broth, coconut milk, and lemon juice and stir to mix. Bring the mixture to a simmer, then cover the skillet. Cook until the liquid is almost fully absorbed, 10 to 13 minutes, stirring once or twice as the rice cooks to prevent sticking (Note: for gas stoves you may want to lower the heat to medium low so the rice does not burn. If needed, add an additional splash of broth).

Stir in the spinach and continue mixing until wilted down. Remove from heat and add the salmon filets back on top of the cooked rice. Garnish with chopped basil and divide between four plates.

get the printable recipe and notes

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Recipe Notes:

🐟 If you don’t like salmon, try this one with chicken breast! I recommend pounding or slicing the chicken so it is no more than 1/4-inch thick. Cook the chicken to an internal temperate of 165F, this will take ~5-7 minutes per side.

🥬 Use kale instead of spinach, or add it into the recipe as is for a veggie boost!

🍚 If you prefer to make a traditional risotto, you can use Arborio rice.

🌶️ Decrease the chili powder to 1/4 teaspoon if you want a little less heat.

🥛Although I personally think the coconut milk offers the best texture and the perfect creaminess to this dish, you can swap for light cream if needed or preferred.

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what I’m prepping

1. Spinach and Feta High Protein Breakfast Biscuits — Been on such a kick with these lately & a fan favorite for years!

2. Beef and Lentil Lettuce Wraps — My top pick from this week’s shop the pantry meal plan.

what I’m loving

1. Nut Pods Creamer — The toasted marshmallow is a current favorite.

2. Early spring produce — I took a trip to my favorite spot for produce last weekend, the colors were giving spring...I’m so excited.

what I’m recommending

1. Shopping the pantry — Every week I take my pantry inventory and build my meals from there. Check out Friday’s newsletter for my pantry staples checklist.

2. Magnetic phone stand — This is life-changing and I can’t stop talking about it.

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📝 check out the second edition of The Round Up!

🍓 get your breakfast biscuit fix this week

🛒 what I bought, prepped, and made for $50

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🚨 Want a free month of the eat goood newsletter?

If you make one (or all!!) of the recipes this week, leave a rating and review on my website & you’ll be entered to get a free month of the paid newsletter! All you have to do is leave your rating & review, then comment on this post letting me know you reviewed—it can be any recipe on the site! There will be 3 winners every month 💕

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!

Much love,

Jenn