Tasmanian Atlantic Salmon Cutlets with Dijon Lemon Sauce and Mushroom Risotto


  • 4 x 125g Tasmanian Atlantic salmon cutlets or portions
  • 2 tbsp. Bertolli light olive oil
  • 1 tbsp. Dijon mustard
  • 1 tbsp. butter
  • 1 lemon, juiced
  • 120g Barilla Risoni #26
  • 20g butter
  • 1 tbsp. Bertolli light olive oil
  • 1 small onion, finely chopped
  • 200g mushrooms wiped over and roughly chopped
  • ½ cup Italian parsley, chopped


Preheat oven to 200  C.

Sauté onion in oil and butter for 3-4 minutes over gentle heat.

Stir in mushrooms and turn up heat. Stir occasionally for 6 minutes.

Boil pasta in large saucepan of salted water for 11 minutes or until al dente.

Drain and return to saucepan.

Stir onion, mushrooms and parsley into pasta. Season with salt and ground black pepper.

Gently heat butter and oil, pan fry salmon cutlets or portions for 3-4 minutes each side until light brown and cooked through.

Remove salmon and stir lemon juice and Dijon mustard into frying pan to heat.

Spoon Risoni onto each plate.

Top with salmon cutlet or portion and a little Dijon mustard sauce.

Serves 4.

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