Seared Salmon with Lemon Herb Risotto
Indulge in a luxurious dinner of perfectly seared salmon fillets served atop a creamy lemon herb risotto.
15 min
Prep
30 min
Cook
4
Serves
650
Calories
Macros · per serving
45g protein
50g carbs
35g fat
Ingredients
For 4 servings
- 4 salmon fillets
- 1.5 cups Arborio rice
- 4 cups vegetable broth
- 0.5 cup Parmesan cheese
- 1 lemon
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot
- 2 cloves garlic
- 0.5 cup fresh parsley
- 0.25 cup fresh dill
- 1 tablespoon fresh thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped shallot and minced garlic, sauté until fragrant.
- 2
Add Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 3
Gradually add vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding the next cup.
- 4
Once the rice is cooked and creamy, stir in the juice and zest of the lemon, Parmesan cheese, and season with salt and black pepper. Remove from heat and mix in chopped fresh parsley and dill.
- 5
In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season salmon fillets with salt, black pepper, and fresh thyme.
- 6
Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes on each side until golden brown and cooked through.
- 7
Serve the salmon over a generous helping of lemon herb risotto.
Cook it this week.
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