Wild Salmon with Asparagus Risotto


ingredients for salmon with asparagus risotto

ingredients for salmon with asparagus risotto

Asparagus Risotto with Wild Caught Salmon

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 282 kcal


  • 1/2 cup Apple cider vinegar
  • 2 bunches Fresh asparagus (trimmed and cut into 1-inch pieces)
  • 3/4 cup Risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
  • 4 cups Chicken broth
  • 2 Tablespoons Extra virgin olive oil
  • 1 cup Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 Tablespoons Butter
  • 1 Tablespoon Fresh lemon juice
  • 1/2 cup Freshly grated Parmesan (or Parmigiano-Reggiano cheese)
  • 2 cans (6oz each) Wild Planet Wild Sockeye Salmon (or Wild Pink Salmon, drained and flaked)
  • Sea salt and freshly ground black pepper (to taste)
  • Chopped fresh parsley (optional)


  • Steam (or blanch) asparagus pieces until cooked but still crisp, about 5 minutes. Rinse with cold water, drain, and set aside.
  • Heat chicken broth in a medium saucepan on low heat, do not bring to a boil.
  • Warm extra virgin olive oil in a large saucepan over medium heat. Add diced onion and sauté until tender, about 3-5 minutes.
  • Stir in minced garlic and risotto rice, cooking until rice is slightly toasted, about 5-7 minutes.
  • Add apple cider vinegar, stirring constantly until most of the vinegar has evaporated, about 5 minutes.
  • Reduce heat to medium-low and slowly add warmed chicken broth, one cup at a time, allowing the liquid to absorb into the rice mixture. Continue cooking until rice is tender and mixture becomes creamy, stirring frequently, about 20-25 minutes.
  • Gently stir in steamed asparagus pieces and heat for an additional 2-3 minutes.
  • Remove from heat. Stir butter into rice mixture. Add lemon juice and grated cheese.
  • Gently fold in flaked Wild Planet Salmon and season with salt and pepper.
  • Top with a bit of chopped parsley and serve.


  • You can substitute some or all of the canned salmon with fresh salmon that's been cooked and flaked.


Serving: 6gSodium: 684mgCalcium: 317mgVitamin C: 23mgVitamin A: 1356IUSugar: 3.4gFiber: 3gPotassium: 484.2mgCholesterol: 45mgCalories: 282kcalTrans Fat: 1gSaturated Fat: 4.3gFat: 12gProtein: 17gCarbohydrates: 26gIron: 5mg
Keyword Asparagus Risotto with Wild Caught Salmon
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