Baked Salmon with Creamy Risotto

A simple, bright salmon dinner over creamy risotto with spring vegetables. Perfectly baked salmon served over arborio rice risotto stirred with buttery mushrooms and asparagus. It’s creamy, lemony, and satisfying.

Serves 4

Ingredients

For the Salmon

• 4 salmon fillets (6 oz each)

• Olive oil

• Salt and black pepper

• Lime wedges, for serving

For the Risotto

• 2 tbsp olive oil, divided

• 1 lb asparagus, woody ends trimmed, cut into 2-inch pieces

• 3 cups sliced mushrooms

• ½ tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 tbsp butter

• 1 shallot, finely chopped

• 1 cup arborio rice

• 1 cup dry white wine

• 4 cups chicken or vegetable broth, kept warm

Directions

1. Roast the Salmon:
   Preheat oven to 375°F. Line a baking sheet with parchment. Place salmon fillets skin-side down. Drizzle with olive oil and season generously with salt and pepper. Bake for 12–15 minutes, or until salmon is opaque and flakes easily. Squeeze fresh lime over each fillet just before serving.

2. Sauté the Veggies:
   In a large skillet, heat 1 tbsp olive oil over medium. Add asparagus and mushrooms and cook, stirring occasionally, for about 7 minutes until tender. Season with salt and pepper, then reduce heat to low and cover to keep warm.

3. Start the Risotto:
   In a separate pot, warm the broth and keep it gently simmering. In another pan, heat the butter and remaining 1 tbsp olive oil over medium. Add shallots and cook 2 minutes until softened. Stir in arborio rice and cook 1 minute, just to coat in the fat — don’t brown it.

4. Build the Creaminess:
   Pour in the white wine and stir until mostly absorbed. Begin adding warm broth, one ladle at a time, stirring frequently. Let each addition absorb before adding the next. This process should take about 20–22 minutes, until rice is tender and creamy but still has a slight bite.

5. Finish the Risotto:
   Stir in the sautéed asparagus and mushrooms. Taste and adjust seasoning if needed.

6. Serve:
   Spoon risotto into bowls or plates and top with a salmon fillet. Add a lime wedge on the side and a drizzle of olive oil or extra cracked pepper if you’re feeling fancy. Enjoy!!!