---
title: Crispy Lemon-Dijon Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-lemon-dijon-salmon-68a4500ac2a56b1414da6f65
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Fish
tags:
  - New
  - New Ingredient
  - Seasonal
  - Seafood
  - Risotto
rating: 4.5
rating_count: 560
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the dish's delicious flavors, with some calling it restaurant-quality. The mustard gave a nice tang to the salmon.
  - theme: Ease of prep
    text: Risotto takes time and constant stirring, but most found the effort worthwhile for the delicious result.
image: "https://images.recipes.furrysalamander.com/crispy-lemon-dijon-salmon.avif"
---
Adjust rack to middle position and preheat oven to 425 degrees. In a #medium pot{}, bring 5 cups water to a boil; reduce to a low simmer. Wash and dry all produce. Peel and mince @garlic{2%cloves}. Zest and quarter @lemon{2%whole}.

Trim and discard root ends and dark green tops from @leeks{2%stalks}. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons. Place garlic and 1 TBSP @butter{3%tbsp} in a #small bowl{}. Cover and microwave until butter has melted ~{45%seconds}. Stir in lemon zest, @panko breadcrumbs{½%cup}, and a pinch of salt and pepper.

Pat @salmon fillets{2%filets} dry with paper towels; season all over with salt and pepper. Place on a lightly oiled #baking sheet{}, skin sides down. Evenly spread a thin layer of @dijon mustard{1%tbsp} over tops of salmon. Mound with panko mixture, pressing firmly to adhere. Set aside until ready to roast.

Heat 1 TBSP butter and a large drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add leeks, half the @dried rosemary{1%tsp}, and ½ tsp salt; cook, stirring frequently, until leeks are wilted and soft ~{5%minutes}. Add @arborio rice{1%cup}; stir until evenly coated.

Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy ~{21%minutes}. Remove pan from heat. Once risotto has cooked about 12 minutes, transfer salmon to oven and roast on middle rack until crust is golden brown and salmon is cooked through ~{9%minutes}.

Stir @cream sauce base{1%unit}, @vidalia onion paste{1%unit}, @mushroom stock concentrate{1%unit}, @veggie stock concentrate{1%unit}, and @cream cheese{4%oz} into pan with risotto. Return pan to stovetop over medium heat and cook, stirring, until risotto has thickened and everything is combined ~{3%minutes}. If risotto seems too thick, stir in water 1 TBSP at a time until desired consistency is reached. Taste and season with salt and pepper if desired.

Squeeze juice from one lemon wedge over salmon. Divide risotto between shallow bowls; arrange salmon on top. Serve with remaining lemon wedges on the side.