one skillet crispy salmon and asparagus with lemon risotto
A hearty, impressive meal to woo your sweetheart all the time, but especially V-Day.
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.