one skillet crispy salmon and asparagus with lemon risotto
If you’re thinking about impressing your sweetie with a V-Day delight, watch them eat this up for dinner.
Cringe.
I’ve been really leaping aboard the baking train lately, considering that the upcoming Valentine’s holiday is often about pretty in pink sweet dishes and for whatever reason I’m really embracing this frilly aesthetic. Plus, in all reality, my cooking is lazy, simple, and repetitive at home – not exactly a prime environment for being extra imaginative with my savory dishes.
However, this recipe has been churning in my mind for over a month, and I finally got some quality sunshine (after WEEKS of dreary, rainy, glary light) to embark on the salmon journey. In my mind, anything with risotto is shareable when a special holiday approaches – and for some of you, Valentine’s Day dinner is an imperative part of your February.
Or, maybe you’re just seeking a lick of springtime. Nothing wrong with that, either.
This dish is done in about an hour, is bursting with flavor (I kinda hate that expression but it just popped out, you know? EMBRACE IT), and feels fancy enough for any sort of amplified occasion. The salmon is crisp, my favorite blackened-style preparation, the asparagus snappy and fresh, and the lemon risotto just a tad cheesy but light and creamy. A perfect variety to keep shit interesting.
Black(ened) Out
I blacken salmon all the time. Most of ya’ll know that. The crispy, smoky finish is just what I crave, and it’s deceptively simple. All that flavor should take way more effort to create, right? Nope. Just a few choice spices.
Source your salmon filets, rip off the packaging, then pat the fish very dry with paper towels. Mix together your spice blend – smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Rub all over the salmon filets to thoroughly coat.
Heat some olive oil in your skillet, and sear the salmon 4-5 minutes skin-side down. If your salmon is skinless, start with the side that would have the skin on it. Flip and cook 3-4 minutes longer until crisp and dark.
Trim the asparagus tips about an inch or so to remove those knobby ends, then get ready to cook! If your skillet looks a little sad and dry, drizzle a light bit of oil – maybe a teaspoon – and toss in your spears with a little salt and pepper. Saute for a few minutes until softened but still snappy. Scooch the asparagus off to another plate.
All Rise for Risotto
My style of risotto is the quick, no-stir type – a bit of a misnomer since you are still stirring the risotto, but with fewer pots and pans and fuss. We’re whipping up this lush beauty entirely in the skillet we’ve been using for the salmon and asparagus. Hyper simple and less clean up required.
Melt a couple tablespoons of butter and stir in shallot and minced garlic for a minute or so. Dump in a bunch of arborio rice – or any short-grain, a few varieties exist and all of them work so long as they aren’t the typical long-grain cut – and toast for a couple minutes. Pour in white wine and reduce until the rice absorbs the liquid.
Start with 3/4 cup of vegetable broth. Simmer the rice about 5 minutes over medium heat – if the broth cooks down too quickly, lower the temp. Every 5 minutes thereafter, stir in another 3/4 cup of broth. You will use a total of 3-4 cups of broth depending on how stubborn your rice is, and about 25-30 minutes of cooking time.
Once the rice is soft and plush, stir in lemon juice, heavy cream, and parmesan cheese. Taste for salt and pepper and adjust as desired.
Finish up by, well, serving!
Leftovers are perfect for meal prep – a posh meal prep, might I add. You’ll be the beacon of envy among your peers. Perhaps, then, you could invite them over for a supper party of sorts where this dish serves as your main. I don’t think anyone would bitch about that.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Salmon dressed in its Valentine’s best:
Creamy Dijon White Wine Salmon
Jerk Salmon with Creamy Corn Risotto
Ginger Maple Salmon Rice Bowls
one skillet crispy salmon and asparagus with lemon risotto
Ingredients
- 1 1/2 lb salmon
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 lb asparagus, ends trimmed
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 cup dry white wine
- 1 1/2 cups arborio rice (or another short grain)
- 3-4 cups vegetable broth or water
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 1/2 cup heavy cream
- 1/2 cup fresh parmesan cheese, shredded
Instructions
- Pat the salmon very dry with paper towels. Toss together the smoked paprika, oregano, garlic powder, onion powder, cayenne, and a pinch each of salt and pepper. Rub all over the salmon filets.
- Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon skin-side down (or what would be skin-side down if the salmon is skinless) for 4-5 minutes. Flip and cook 3-4 minutes longer until crispy and blackened. Move to a plate.
- Drizzle a little more olive oil in the pan if needed. Toss in the asparagus and a pinch of salt and pepper. Cook 6-8 minutes, stirring occasionally, until tender. Move to a separate plate.
- Melt the butter in the skillet. Stir in the shallot and garlic for 1-2 minutes until fragrant. Pour in the rice and toast 2-3 minutes, stirring frequently. Add the wine and simmer 2-3 minutes until reduced.
- Pour in 3/4 cup of broth and bring to a simmer. Cook 5 minutes, stirring occasionally. In 5 minute increments, add more broth 3/4 cup at a time until the rice softens. This whole process will take about 25-30 minutes. Then, pour in the lemon juice, heavy cream, and parmesan. Stir until creamy. Taste and adjust salt and pepper as needed.
- Divide the risotto among bowls. Top with asparagus spears and a salmon filet. Squeeze extra lemon juice on top and finish with fresh herbs.
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