Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, pin bones removed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 1 lemon slice, for garnish
  • 4 cups/950 ml low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 cup/200g Arborio rice
  • ½ cup/120ml dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • ¼ cup/60g grated Parmesan cheese, plus extra for serving
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • ½ pound/225g asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat chicken broth in a saucepan and keep warm over low heat.
  2. Sauté onion in olive oil in a large skillet. Add Arborio rice and toast briefly. Deglaze with white wine, stirring until absorbed.
  3. Add warm broth, 1 cup/240 ml at a time, stirring constantly until absorbed before adding more. Repeat until rice is creamy and al dente.
  4. Stir in Parmesan cheese, butter, parsley, chives, lemon zest, and lemon juice. Season with salt and pepper.
  5. Use a vegetable peeler to create asparagus ribbons. Sauté in olive oil until bright green and tender-crisp. Season with salt and pepper.
  6. Pat salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy and golden brown.
  7. Add butter, garlic, and thyme to the pan. Flip salmon and cook to desired doneness (until internal temperature reaches 145°F/63°C).
  8. Spoon risotto onto plates, top with salmon, and garnish with asparagus ribbons and a lemon slice.