Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon

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Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe

Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe

One of the first recipes I made in my “adult life” was my mom’s dijon salmon. It’s literally the easiest thing in the world to do. It’s only two ingredients and three steps.

1. Spread dijon mustard on top of salmon,

2. Put salmon on a baking tray, and

3. Roast at 425 for 12-15 minutes.

Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe

Seriously. That’s it. Howeeeevvvver, it’s sounds super fancy. “Oh hey, want to come over and try some of my dijon roasted salmon?”

Sometimes I laugh at the titles of recipes, because it’s just a title. For instance, I could’ve named this “Risotto with Salmon.” But instead, I took it up a notch.

Tomayto, tomahto.

My mom’s salmon is good – and it’s great that it’s so easy! I use it with everything – salmon with potatoes, salmon with broccoli, salmon with brown rice. Salmon + dijon goes with everything.

I’m loving today’s recipe, because a) it tastes just like risotto and b) it’s filling. You won’t be rummaging through that pantry 20 minutes later for a snack after this meal.

Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe

Also, turnips are typically bitter and soapy (or is that just me?!) but with the flavors from the well-cooked mushrooms and the parmesan cheese, that unfriendly flavor is masked and all you taste is mushroom and parmesan, which, is the best combination ever.

This risotto saves well in the fridge also, so if you are only making this for one, only use 1 serving of salmon and continue with the whole recipe, so you’ll have dinner with the salmon and then leftovers with the extra risotto.

Tomorrow, I’m bringing you another What I Ate video and I’ll be posting it tonight, so if you want to get an advanced sneak peek, subscribe to our YouTube channel!

If not, well then, that’s okay too! See you tomorrow… 🙂

Nutritional Information & Recipe

Weight Watchers PointsPlus* 5 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3
Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe


  • 3 3oz salmon filets, skinless
  • 1 tablespoon country dijon mustard
  • 1 teaspoon honey
  • 2 medium turnips peeled, Blade D
  • 1 tablespoon extra virgin olive oil
  • 5 oz baby portobello mushrooms or cremini, sliced
  • salt and pepper
  • 1 garlic clove minced
  • 1 tablespoon minced shallots
  • 2 sprigs of fresh thyme
  • 1/2 cup vegetable broth or chicken, if not vegetarian
  • 1/4 cup grated parmesan cheese
  • 1.5 tablespoons freshly chopped parsley to garnish


  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. While the oven preheats, peel and spiralize the turnips. Place the turnip noodles (in batches) into a food processor and pulse until rice-like. Don’t process too much or else the bits will be too small. Once done, set aside the rice into a bowl.
  • Once oven preheats, place the salmon filets down on the parchment paper. Mix the dijon mustard and honey in a small bowl and then spread on top of each salmon filet. Bake the salmon for 12-15 minutes or until cooked to your preference (12 for medium, 15 for well done.)
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the mushrooms, garlic and shallots. Season with salt and pepper and let the mushrooms cook for 2-3 minutes or until slightly wilted and then add in the turnip rice, thyme, season with salt and pepper and stir to combine. Cook for 5 minutes or until turnip softens, stirring frequently.
  • Add in 1/2 cup of vegetable broth and let reduce, stirring frequently and let cook for another 5-7 minutes. If the turnip rice is still crunchy after that and needs to cook more, keep cooking. If it’s cooked enough, add in the Parmesan cheese and half of the parsley, stir to combine and let cook for 30 seconds or until cheese melts fully into the turnip rice.
  • Divide into bowls and garnish with remaining parsley.


Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon Recipe

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Brilliant! I am always looking for more ways to eat turnips, and this is perfect. I've also been binging on your videos - just saying, they're pretty sweet.
Ali Maffucci says:
Thank you for the kind words - and I'm glad you like the videos!
Jan Ashworth says:
Last night I made your Paleo Chicken Piccata with Butternut Squash noodles and it was a hit. Even better, was that I realized I could use this recipe to lighten up my tuna piccatta that I always feel guilty when I eat it. Thanks X 2. Last week I made your Pumpkin-Sage Alfredo Carrot Pasta with Crispy Pancetta and my husband really loved it. I served it with sweet potatoe as I never see carrots large enough to spiralize. Love your recipes and my inspiralizer! What happened with your Ambasador Program?
Ali Maffucci says:
Jan, you will be receiving an email soon if you signed up for it! And thanks for the great feedback!
Jessica says:
Hi Ali - This recipe looks amazing! I love salmon, but my fiance isn't a fan (unfortunately). Is there another fish you could recommend that would work well with dijon? I'm new to cooking and still unsure about mixing/matching ingredients. Thank you!
Ali Maffucci says:
Jessica, you can try chicken here too!
April says:
Hi Ali - I am an extremely inexperienced cooker...especially with fresh ingredients. Still learning! My question is regarding the turnip "rice." If I don't have a food processor, only a blender...can you use a blender and have the same results or is there another alternative to a food processor? Thank you so much!
Ali Maffucci says:
You can use a blender, but only blend for a few seconds. It may over-pulse the noodles and they will be more "grated." I highly recommend a food processor, aside from the Inspiralizer, it's the most-used kitchen tool in my kitchen! It's a great investment and the one I use is only $30! http://astore.amazon.com/inspiralized-20/detail/B00004Y2MX (affiliate link).
Stacey says:
This is my new favorite spiralizer recipe!!! LOVE IT!
Janet T. says:
I made this tonight and it was really delicious. The Risotto was amazing! Just as you said, any turnip bitterness is gone and it's savory and wonderful. I'm be making it often.
Stephanie says:
VERY good! Hard to time the salmon and the risotto being done at the same time the way the recipe is written. Would be helpful if the steps for the salmon were woven into the steps for the risotto so the timing could be more in sync. Also, when I put the nutritionals into my calorie tracker (MyFitnessPal) it gave me an error saying the macros don't add up to the calories listed. Just thought I'd let you know so you could check it.
Jenilee says:
This risotto is FANTASTIC! I bought two turnips without having a plan, but knew it would be something from your site. Wow!
Vicky says:
I made this last night and it was delicious! Surprisingly so (I am just starting out down the lower refined carbs route) - even my husband, a confirmed meat and potato man - said it was really good. The salmon was fantastic (I'm in the UK and baked it at 200C in a fan oven) will definitely be making it again. For the risotto I added a few teaspoons of creme fraiche at the end just before the parmesan which made it just that bit creamier. Next time I might also add some of the dried porcini mushrooms I have - just didn't have time to soak them this time, but I think they'd just enhance the lovely mushroomy flavour.
Ann G says:
Hi Ali! Question on what I may use to sub in for the parm cheese (that is Whole30 compliant)? I really want to make this (and have all the ingredients as my kids wanted to get turnips at the store) but am currently doing a Whole30. Thanks!
Lisa H says:
This is the BEST way ever to prepare turnips! Even my 12 year old asked for seconds. Thank you!

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