Crispy Salmon With Asparagus And Lemon Risotto

Name: Crispy Salmon With Asparagus And Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; 2 tablespoons butter; 1 onion finely chopped; 2 cloves garlic crushed; 2/3 cup arborio rice; 1/2 cup dry white wine; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese; 1 tablespoon olive oil; 4 salmon fillets 4-5 oz each, skin on; 1 bunch asparagus trimmed, cut into 1 inch lengths; 2 lemons peel finely grated; 2 tablespoons chopped parsley; lemon wedges to serve

Servings: persons

3 cups chicken stock
2 tablespoons butter
1 onion finely chopped
2 cloves garlic crushed
2/3 cup arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
4 salmon fillets 4-5 oz each, skin on
1 bunch asparagus trimmed, cut into 1 inch lengths
2 lemons peel finely grated
2 tablespoons chopped parsley
lemon wedges to serve

1
Bring stock and 3 cups water to a boil in a medium saucepan. Keep warm.
2
Melt butter in a large saucepan on high heat. Add onion and garlic and saute for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Stir in wine and cook for 1-2 mins, until almost evaporated. Stir hot stock into rice, 1 cup at a time, until all liquid is absorbed and rice is tender (it will take about 20 mins). Remove from heat. Stir in cream and Parmesan cheese. Season to taste.
3
Meanwhile, heat oil in a large skillet on high heat. Cook salmon, skin-side down, for 2-3 mins until golden and crisp. Turn and cook for 1-2 mins until cooked to desired doneness. Transfer to a plate.
4
Saute asparagus in same pan for 3-4 mins until just tender. Stir into the risotto along with lemon peel. Serve with salmon. Sprinkle with parsley and serve with lemon wedges.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups chicken stock, 2 tablespoons butter, 1 onion finely chopped, 2 cloves garlic crushed, and more.

Yes, Crispy Salmon With Asparagus And Lemon Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!