Pan-Seared Salmon with Lemon Herb Risotto

Instructions

1. 1

   Zest the lemon and juice it, set aside.

2. 2

   Chop the fresh dill and parsley, set aside.

3. 3

   Finely chop the shallot and mince the garlic.

4. 4

   Heat 2 tablespoons of olive oil in a large saucepan over medium heat.

5. 5

   Add shallot and garlic, cook until softened, about 2 minutes.

6. 6

   Add arborio rice, stirring to coat in the oil, cook for 1 minute.

7. 7

   Pour in the white wine and let it evaporate while stirring continuously.

8. 8

   Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed, for about 18-20 minutes until rice is creamy and al dente.

9. 9

   Stir in the lemon zest, juice, chopped herbs, parmesan cheese, and 1 tablespoon of butter into the risotto. Season with salt and pepper to taste.

10. 10

    While the risotto cooks, pat dry the salmon fillets and season with salt and pepper.

11. 11

    Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

12. 12

    Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy.

13. 13

    Gently flip the salmon and cook for an additional 3-4 minutes until cooked through.

14. 14

    Serve the salmon over a bed of lemon herb risotto.