Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon

gluten freeseafood
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

Featured Product

The Inspiralizer by inspiralized

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you