Salmon Risotto Cake
Pan-seared salmon with crispy risotto cake and vegetables. 680 calories, 38g protein.
Salmon Risotto Cake has 680 calories per serving, with 38g protein, 52g carbs, 30g fat, and 4g fiber. Prep 20 min, cook 30 min.
Nutrition per serving
1 serving(s)
680
Calories
38g
Protein
76% DV
52g
Carbs
19% DV
30g
Fat
38% DV
* %DV based on a 2000 calorie diet
💪 38g protein per serving.
Nutrition values are estimates based on standard ingredient data and may vary with the brands and portions you use. How we calculate nutrition.
Prep Time
20 min
Cook Time
30 min
Servings
1
Est. Cost
$4.50
Salmon Risotto Cake
Pan-seared salmon served over a crispy arborio risotto cake with a light lemon-Parmesan crust. An Italian-inspired dish with 38g of protein in 680 calories, contrasting flaky fish with golden crunch.
Ingredients
- 5 oz salmon fillet, skin on
- 1 cup cooked arborio rice (leftover risotto works best)
- 2 tbsp grated Parmesan
- 1 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tbsp lemon juice, plus zest of half a lemon
- 1 tbsp fresh parsley, chopped
- 1 tbsp all-purpose flour
- 1 egg, beaten
- 1/4 cup green beans, trimmed
- Salt and black pepper, to taste
Instructions
- Mix the cooked arborio rice with the egg, Parmesan, flour, lemon zest, and a pinch of salt until it holds together.
- Shape the rice mixture into a patty about 3/4 inch thick and chill it for 10 minutes so it firms up.
- Pat the salmon dry and season the skin and flesh with salt and pepper.
- Blanch the green beans in boiling salted water for 3 minutes, then drain and set aside.
- Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Pan-fry the risotto cake for 4-5 minutes per side until deeply golden and crisp; keep warm.
- Wipe the skillet, add the butter over medium-high heat, and place the salmon skin-side down. Press gently for 30 seconds, then cook 4 minutes skin-side down.
- Flip the salmon and cook another 2-3 minutes until just opaque, basting with the butter and garlic.
- Plate the risotto cake, top with the salmon and green beans, and finish with a squeeze of lemon juice and chopped parsley.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Protein | 38g |
| Carbs | 52g |
| Fat | 30g |
| Fiber | 4g |
Tips
- Leftover cold risotto holds its shape best for frying; freshly made rice can fall apart.
- Get the skillet hot before adding the risotto cake so it sears a crisp crust instead of sticking.
Dietary tags
What do these tags mean?
- High protein
- ≥ 25g protein per serving.
- High fiber
- ≥ 8g fiber per serving.
- Meal prep
- Stores 3+ days in the fridge or is freezer-friendly with reheat instructions.
- Low calorie
- Under 300 calories per serving.
- No cook
- No heat source required — assemble and eat.
Definitions are consistent across the site. Nutrition values are estimates based on standard U.S. database values; actual results vary by brand and portion.
🧊 Storage & Reheat
Fridge
Store in an airtight container for up to 3 days.
Freezer
Not recommended for freezing.
Reheat
Microwave 700W for 60–90 seconds, or until steaming hot throughout. Add a splash of broth or water to prevent drying.
Equipment
skillet
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