Lemon Herb Salmon with Parmesan Risotto

Ingredients

For the Salmon:

• 4 salmon fillets (skin-on or off)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 2 garlic cloves (minced)

• Zest of 1 lemon

• Juice of 1 lemon

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary (or ½ tsp dried)

• 1 tbsp fresh parsley (chopped)

• Salt & black pepper (to taste)

For the Parmesan Risotto:

• 1 cup Arborio rice

• 4 cups chicken or vegetable broth (warmed)

• 2 tbsp unsalted butter

• 1 small onion (finely chopped)

• 2 garlic cloves (minced)

• ½ cup white wine (optional)

• ½ cup grated Parmesan cheese

• ¼ cup heavy cream (optional, for extra creaminess)

• Salt & black pepper (to taste)

Instructions

Salmon:

1. Season salmon fillets with salt, pepper, and lemon zest.

2. Heat olive oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes per side until golden brown.

3. Reduce heat, add butter, garlic, lemon juice, thyme, and rosemary. Spoon the melted butter over the salmon.

4. Remove from heat, garnish with parsley, and set aside.

Parmesan Risotto:

1. Sauté onion and garlic in butter over medium heat until soft.

2. Add Arborio rice and toast for 1-2 minutes.

3. Deglaze with white wine (if using) and stir until absorbed.

4. Gradually add warm broth, one ladle at a time, stirring until absorbed before adding more. Continue until rice is tender (about 18-20 minutes).

5. Stir in Parmesan, heavy cream (if using), salt, and pepper.

To Serve:

• Plate the creamy risotto, top with the salmon, and drizzle with the lemon herb butter sauce.

• Garnish with fresh herbs and lemon wedges.