Fresh, zingy and indulgent — perfect for nights when you want something a bit posh without dirtying half the kitchen.
This one’s for those solo nights when you want a “treat yourself” kind of meal, but also something light, zesty and green. The smoky salmon pairs beautifully with crisp-tender asparagus, while the dill and lemon make the whole thing sing. Creamy, herby, and high-protein — without the heavy feeling of some richer risottos.
Perfect for spring… or just pretending it’s spring from under a doona.
🥗 Nutritional Highlights (Per serve): Omega-3 Power Bowl
- Calories: 480
- Protein: 30g
- Fibre: 5g
- Hero Nutrients: Omega-3s, folate, vitamin K, iron, and calcium
🛒 Ingredients
(Makes one big, satisfying solo portion)
- ½ tbsp olive oil
- 1 small shallot or ¼ brown onion, finely chopped
- 1 garlic clove, minced
- ⅓ cup arborio rice
- ¼ cup dry white wine (optional – or use extra stock)
- 1½ cups low-sodium chicken or vegetable stock, simmering
- 6 spears asparagus, trimmed and cut into 3cm pieces
- 60g smoked salmon, torn into bite-sized strips
- Zest of ½ lemon + 1 tsp juice
- 1 tbsp chopped fresh dill (or ½ tsp dried dill)
- 1 tbsp grated parmesan
- Black pepper, to taste
- Optional: 1 tsp butter or extra olive oil to finish
🔪 Instructions
- Sauté the aromatics
In a small saucepan or deep skillet, heat the olive oil over medium heat. Add the shallot and garlic, and cook for 2–3 minutes until softened but not browned. - Add rice and wine
Stir in the arborio rice and cook for 1 minute, letting the grains toast slightly. Add the white wine (if using) and stir until mostly evaporated. - Ladle in the stock
Add ½ cup of the hot stock and stir gently. Let it simmer, stirring occasionally, until most of the liquid is absorbed. Continue adding the stock ½ cup at a time, stirring and letting it absorb each time. This should take about 15–18 minutes. - Add asparagus
With your final ladle of stock, add the asparagus. Stir it in and let it cook until just tender and bright green — about 3–4 minutes. - Finish with salmon, dill and lemon
Turn off the heat. Stir in the lemon zest, juice, chopped dill, and parmesan. Gently fold through the smoked salmon (reserve a bit for garnish if you like). Add black pepper to taste. Optional: finish with a dab of butter for silkiness. - Plate and garnish
Spoon into a warm bowl. Garnish with extra dill, cracked pepper, and a lemon wedge. Devour immediately.
🔁 Leftovers & Reheating Tips
- Storage: Store any leftovers in an airtight container for up to 1 day.
- Reheating: Add a splash of water or stock and microwave gently, stirring halfway.
- Texture fix: The salmon may cook a little more upon reheating — consider reserving some to add fresh.
🔄 Swap Suggestions
- No asparagus? Use green beans, baby peas, or zucchini.
- No dill? Fresh chives, parsley or a tiny bit of tarragon works nicely too.
- Dairy-free? Skip the parmesan or use nutritional yeast for a flavour bump.
- Low-sodium option? Choose low-salt stock and go easy on parmesan.
💡 Plan4One Tip
Keep a small pack of smoked salmon or trout in the freezer. It thaws quickly and instantly upgrades simple solo meals like scrambled eggs, avo toast… or risotto!
📣 What’s Next?
Enjoyed this posh little solo number? Don’t keep it to yourself — share it with a mate or post your bowl on socials and tag @Plan4One. Hungry for more? Head to the Solo Dinner Ideas section and browse your next midweek win.
Remember: eat well, live well, stress less.
