Baked Orange Salmon with Herbed Potato Risotto Recipe

Craving a holiday-worthy main that's flavorful yet light? This orange salmon with creamy potato risotto delivers gourmet taste without the overload – ideal for celebrations.

Ingredients
Main course for 4 people
Preparation time: 30 minutes

• 1 salmon side with skin (600 g)
• 1 orange
• 4 sprigs of lemon thyme
• 500 g waxy potatoes
• 30 g watercress
• 30 g flat-leaf parsley
• 400 ml vegetable stock
• 1 shallot
• 25 g butter
• 100 ml dry white wine
• 20 g freshly grated Parmesan cheese
• Additionally needed: baking tray with baking paper, immersion blender or blender

Instructions
Preheat the oven to 160°C. Pat the salmon dry, ensure it's boneless, season with salt and pepper, and place skin-side down on a parchment-lined baking tray. Rinse the orange under hot water, slice thinly, and arrange over the salmon with lemon thyme sprigs. Bake in the middle of the oven for 20-25 minutes.

Meanwhile, peel and cube the potatoes. Rinse and dry the watercress and parsley, then strip the leaves. Blend the herbs with 4 tablespoons of stock using an immersion blender.

Finely chop the shallot. Melt butter in a heavy-bottomed pan over medium heat, sauté potatoes and shallot until softened. Deglaze with wine and remaining stock, season, and simmer 10 minutes. Stir in herb puree and Parmesan. Serve salmon with the potato risotto.

Enjoy your meal!

Recipe and image: BeeldigBeeld/StockFood