Description
Indulge in a flavorful meal with this Baked Cajun Salmon paired with creamy Parmesan Risotto. The Cajun-spiced salmon is tender and juicy, complemented by the rich and cheesy risotto. A perfect fusion dish for a special dinner at home.
Ingredients
Scale
For the Cajun Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- lemon wedges and chopped parsley for garnish (optional)
For the Parmesan Risotto:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 3½ cups warm chicken or vegetable broth
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- For the Cajun Salmon: Preheat oven to 400°F. Pat the salmon fillets dry and place on a lined baking sheet. Brush with olive oil and sprinkle evenly with Cajun seasoning, garlic powder, and salt. Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Remove from oven and rest for a few minutes.
- For the Parmesan Risotto: In a large saucepan, heat olive oil and butter over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds. Add Arborio rice and stir to coat in the oil for 1 minute. Pour in the wine (if using) and stir until mostly absorbed. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 20–25 minutes, or until the rice is tender and creamy. Stir in Parmesan cheese, salt, and black pepper. Remove from heat.
- To serve, plate the risotto and top with a salmon fillet. Garnish with parsley and a lemon wedge if desired.
Notes
- You can make the risotto without wine—just use extra broth.
- For a spicy kick, add a pinch of cayenne to the Cajun seasoning.
- Risotto should be served immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 salmon fillet with risotto
- Calories: 580
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg
