Salmon with leek and fennel baked risotto

1. Preheat the oven to 180°C. Heat the chicken stock and 1 cup cream until hot, then keep warm. 
2. Heat a splash of oil and half the butter in an ovenproof pan and fry the leeks and fennel bulb with 1 teaspoon salt until starting to soften, 8-10 mins. Add the rice and cook, stirring for 1 minute. Add the hot stock, cover with a lid and put into the oven for 30 minutes. 
3. Put the salmon on a baking paper-lined tray, season with salt and pepper and half the grated lemon zest and juice. Put into the oven after the risotto has cooked for 20 minutes. Cook for 12-15 minutes depending on how well cooked you like the salmon. 
4. Take the risotto out of the oven, add the lemon zest and juice, the remaining cream and butter and the spinach. Stir until it becomes creamy and add extra salt and pepper if required. Garnish the salmon with the reserved fennel fronds and serve. 

Tips:

• Serve with a simple green salad and extra wedges of lemon on the side. 

FAQs:

• How long does salmon risotto last in the fridge?
  • Store in an airtight container for up to three days. Avoid freezing as risotto does not thaw and reheat well.
• Do you cover salmon when baking?
  • No need to cover salmon when baking unless you see it beginning to burn, then cover it with foil for the remainder of the cooking time.