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Pan-Roasted Salmon

Pan-Roasted Salmon with Beet Risotto and Charred Lemon

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Recipe Details


In honor of Valentine’s Day, we’re highlighting some of our favorite amorously colored foods, which also happen to create the perfect flavor pairing. Our classic risotto takes on a lovely pink hue thanks to a splash of bold red wine. Tender fillets of Alaskan salmon, pan-seared with earthy thyme, complement the roasted red and yellow beets that stud each creamy, Parmesan-laced bite. This simple stunner is easy on the eyes and the heartstrings.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • baby beets
    1 bunch
    baby beets
  • lemon
  • shallot
  • thyme
    1/8 ounce
  • vegetable stock
    8 ounces
    vegetable stock
  • unsalted butter
    2 packets
    unsalted butter
  • Arborio rice
    1 cup
    Arborio rice
  • red wine
    1/2 cup
    red wine
  • wild Alaskan salmon
    2 fillets
    wild Alaskan salmon
  • grated Parmesan cheese
    1/2 cup
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • baking sheet
  • 2 8" medium pots, 1 with lid
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse beets, trim and discard leaves, and peel. Cut into ¼-inch dice. Halve lemon. Peel shallot and mince. Strip thyme leaves, discarding stems.

  2. Roast Beets

    Roast Beets

    On a baking sheet, toss beets with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until tender, 15-20 minutes. Meanwhile, in a medium pot, combine vegetable stock and 1 cup water. Bring to a boil over high heat, then remove pot from heat, cover to keep warm, and set aside.

  3. Sauté Shallot

    Sauté Shallot

    While stock comes to a boil, heat butter and ½ tablespoon olive oil in a separate medium pot over medium-high heat. When butter is foamy, add shallot and half of thyme and sauté, stirring, until softened, 2-3 minutes.

  4. Cook Risotto

    Cook Risotto

    Add rice to pot with shallot over medium-high heat and cook, stirring, until toasted and translucent, 2-3 minutes. Stir in wine and cook until mostly absorbed, 1 minute. Add warmed stock and ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and rice is tender, 15-18 minutes.

  5. Pan-Roast Salmon

    Pan-Roast Salmon

    Halfway through risotto cooking, pat salmon dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, about 3 minutes. Sprinkle remaining thyme over flesh, flip, and sear until cooked through and opaque, about 3 minutes more.

  6. Char Lemon and Plate Risotto

    Char Lemon and Plate Risotto

    Transfer salmon to serving plates, then return pan to medium-high heat and add lemon halves cut-side down. Cook until slightly charred, 1-2 minutes, then add to plates with salmon. Stir Parmesan and roasted beets into pot with risotto to combine. Serve beet risotto alongside salmon, squeeze over charred lemon, and enjoy your lovely masterpiece!

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