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Nutrition Facts
Serving Size 471 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 470 mg 20%
Total Carbohydrate 46 g 15%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 22 g
Vitamin A 60% • Iron 20%
Vitamin C 140% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Salmon with Risotto

Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
2 1/4 cup(s) leeks, sliced 1/2-inch thick
2 red bell pepper, diced small
1 1/2 cup(s) barley, cooked
1/2 cup(s) lindemans chardonnay
2 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
3/4 Lb salmon filet, cut into 4 pieces
1 lemon, sliced thin
1/2 Tsp thyme, chopped
1/4 Tsp kosher salt
1/2 Tsp black pepper
2 Tbsp parsley, chopped
1/4 cup(s) Parmesan cheese, grated
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Instructions

1
Preheat oven to 400ºF.
2
Heat oil in a large saucepan on medium-high. Add leeks and sauté 3 minutes or until tender.
3
Add red peppers and cook an additional 5 to 7 minutes.
4
Add barley, stir, then slowly add wine and cook until evaporated.
5
Add broth and cook, stirring often, until sauce has reduced, about 10 minutes.
6
Meanwhile, place salmon fillets on individual squares of foil and top with lemon slices, then sprinkle fillets with chopped thyme, salt and 1/4 teaspoon pepper. Fold foil into tightly sealed packets and place on sheet pan.
7
Bake 25 minutes or until cooked through. Carefully remove salmon from packets (steam will escape when opened).
8
When risotto sauce is fully reduced to desired consistency, add remaining pepper, parsley and Parmesan. Stir until mixture is creamy.
9
Spoon risotto onto individual plates and place one salmon fillet on top. Serve immediately.

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