Pan-Seared Salmon with Asparagus Risotto

Ingredients

• 4 filletsfresh Atlantic salmon, 6 oz each
• 1 ½ cupsArborio rice
• 1 lbasparagus, trimmed and cut into 1-inch pieces
• 4 cupslow-sodium chicken or vegetable stock, warm
• ½ cupdry white wine
• 1 smallyellow onion, finely diced
• 2 clovesgarlic, minced
• ½ cupfreshly grated Parmesan cheese
• 4 tbspunsalted butter, divided
• 1 tbspolive oil
• 1 tbsplemon juice
• 2 tsplemon zest
• ¼ cupheavy cream (optional, for extra silkiness)
• to tastesalt and black pepper

Instructions

1. 1
   Pat salmon fillets dry and season both sides with salt and pepper. Let sit at room temperature while you prep the risotto ingredients.
2. 2
   Heat 2 tablespoons butter in a medium pot over medium. Sauté onion until translucent, about 3 minutes. Add garlic and rice; toast for 1–2 minutes, stirring.
3. 3
   Pour in white wine; cook, stirring, until mostly absorbed. Add a ladleful of warm stock and cook, stirring frequently, until absorbed. Repeat until rice is al dente, 18–20 minutes total.
4. 4
   In the last 5 minutes of cooking the risotto, stir in asparagus pieces. When risotto is creamy and asparagus is bright green and tender, fold in remaining 2 tablespoons butter, Parmesan, lemon zest, and cream if using. Season with salt and pepper; keep warm.
5. 5
   While risotto finishes, heat olive oil in a non-stick or stainless-steel skillet over medium-high. Place salmon skin-side up; sear 3–4 minutes until golden crust forms. Flip and sear 2–3 minutes more, adjusting heat to avoid burning. The center should be just translucent. Transfer to a plate and tent loosely.
6. 6
   Deglaze the pan: reduce heat to low, add lemon juice and 2 tablespoons water or stock; scrape browned bits. Swirl in 1 tablespoon cold butter until silky to create a quick lemon-butter sauce.
7. 7
   Spoon risotto onto warm plates; top each with a salmon fillet. Drizzle lemon-butter sauce over fish and serve immediately.