Roasted Veggie Risotto + Salmon | Ready To Eat Meal

Any time is a good time to savor this elegant vegan risotto. Arborio rice, red onions, and garlic are simmered in red wine, low and slow until creamy and tender, then sprinkled with basil and nutritional yeast to add a “cheesy” note. On the side: a vibrant mix of roasted bell peppers, zucchini, and cherry tomatoes, plus a serving of toasted pine nuts, which adds a light nutty crunch.

These tender center-cut salmon fillets are as versatile as they are delicious. They’re seasoned with garlic, onion, sea salt, and black pepper, pan-seared, and then roasted to flaky perfection.

Nutrition Values for 1 Tray of Roasted Veggie Risotto: Calories 440, Fat 20 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 690 mg, Carbohydrates 56 g, Fiber 3 g, Sugar 5 g, Protein 10 g.

Ingredients for Roasted Veggie Risotto: water, arborio rice, red bell peppers, zucchini, grape tomatoes, pine nuts, crushed tomatoes (tomatoes, tomato puree, less than 2% salt, citric acid), red onions, cabernet sauvignon wine (grapes, sulfites), olive oil, nutritional yeast flakes (dried yeast, niacin, pyridoxine hydrochloride (b6), riboflavin, thiamine hydrochloride, (thiamine), folic acid, cobalamin (b12)), sea salt, garlic, basil, black pepper

Nutrition Values for 1 Serving of Pan-Seared Salmon: Calories 260, Fat 15 g, Saturated Fat 3 g, Cholesterol 80 mg, Sodium 250 mg, Carbohydrates <1 g, Fiber 0 g, Sugar 0 g, Protein 29 g.

Ingredients for Pan-Seared Salmon: salmon, granulated onion, granulated garlic, black pepper, sea salt