Pan-Seared Herb Salmon with Lemon Risotto

Name: Pan-Seared Herb Salmon with Lemon Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 salmon fillets (6 ounce, skin on or off); 1.5 tablespoon olive oil; 1 tablespoon fresh dill (chopped); 1 tablespoon fresh parsley (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 cup arborio rice; 0.5 yellow onion (finely diced); 1 tablespoon unsalted butter; 0.25 cup dry white wine; 3 cup chicken broth (warm); 0.25 cup Parmesan cheese (grated); 1 lemon (zested and juiced); 0.5 pound asparagus (trimmed)

Flaky, pan-seared salmon fillets seasoned with fresh herbs, paired with creamy lemon risotto and tender roasted asparagus for a sophisticated yet simple meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $9.44/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Gluten-Free
High-Protein

Ingredients

2 salmon fillets (6 ounce, skin on or off)
1.5 tablespoon olive oil
1 tablespoon fresh dill (chopped)
1 tablespoon fresh parsley (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 cup arborio rice
0.5 yellow onion (finely diced)
1 tablespoon unsalted butter
0.25 cup dry white wine
3 cup chicken broth (warm)
0.25 cup Parmesan cheese (grated)
1 lemon (zested and juiced)
0.5 pound asparagus (trimmed)

Instructions

Preheat oven to 400 degrees Fahrenheit (200°C). Toss trimmed asparagus with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender-crisp. Keep warm.
Pat salmon fillets dry. Season both sides with 1 tablespoon fresh dill, 1 tablespoon fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes, or until cooked to desired doneness. Keep warm.
For the risotto: In a separate pot, melt unsalted butter over medium heat. Add finely diced yellow onion and cook until translucent, about 3-4 minutes. Add arborio rice and stir for 1 minute until lightly toasted.
Pour in dry white wine and stir until completely absorbed, about 2 minutes. Begin adding warm chicken broth, 1/2 cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process will take about 18-20 minutes, or until rice is creamy and al dente.
Remove risotto from heat. Stir in grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and black pepper to taste. Serve salmon fillets with lemon risotto and roasted asparagus immediately.

Notes

Risotto requires attention and constant stirring for the best creamy texture.

Nutrition (per serving)

Calories: 780
Protein: 51 g
Carbohydrates: 70.3 g
Fat: 33.1 g
Fiber: 6.8 g
Sodium: 1150 mg
Saturated Fat: 9.5 g
Sugar: 5.2 g
Cholesterol: 125 mg