Are you looking for a quick dinner idea that's both healthy and incredibly delicious? Look no further! This creamy lemon salmon with asparagus risotto recipe is the perfect solution for busy weeknights or a special occasion. It's surprisingly easy to make, even for beginner cooks, and packed with flavor. This dish showcases the best of fresh, seasonal ingredients, creating a truly satisfying and homemade cooking experience. Get ready to impress yourself and your loved ones with this stunning and flavorful meal!
Ingredients:
For the Salmon:
- 2 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- Salt and pepper to taste
For the Asparagus Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups hot vegetable or chicken broth
- 1 cup asparagus, trimmed and chopped
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
Preparing the Salmon:
- Preheat your oven to 400°F (200°C).
- Place salmon fillets in a baking dish.
- Drizzle with olive oil and lemon juice.
- Sprinkle with dill, salt, and pepper.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Making the Asparagus Risotto:
- While the salmon is baking, prepare the risotto. Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges.
- Pour in the white wine and stir until it's almost completely absorbed.
- Add 1 cup of hot broth to the rice, stirring constantly until absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes). This process of adding broth gradually is key to a perfectly creamy risotto.
- Stir in the chopped asparagus during the last 5 minutes of cooking.
- Once the rice is cooked, stir in the Parmesan cheese, lemon juice, and butter. Season with salt and pepper to taste.
Serving the Dish:
Spoon the creamy asparagus risotto onto plates and top with a baked salmon fillet. Garnish with extra lemon zest and fresh dill, if desired. This easy recipe makes a beautiful and delicious presentation.
Cooking Tips and Variations:
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Feel free to add other vegetables to the risotto, such as peas, mushrooms, or zucchini.
- If you don't have white wine, you can substitute with an extra cup of broth.
- For a spicier kick, add a pinch of red pepper flakes to the risotto.
- This recipe is easily adaptable; you can prepare the risotto ahead of time and reheat it gently before serving.
Nutritional Information (per serving):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 30-40g
This creamy lemon salmon with asparagus risotto is a fantastic choice for a healthy and delicious weeknight dinner. It's a complete meal, offering a balance of protein, healthy fats, and complex carbohydrates. The combination of flavors and textures makes this dish truly unforgettable. Enjoy!