Creamy Dill Salmon with Asparagus Risotto
Entrée

Recipes by Paula Coelho of Bella Rose Café, Kingsburg, CA

Yields1 Serving
Creamy Dill Salmon
 4 salmon fillets or 1 large fillet, sliced into 4 pieces
 ½ tsp salt
 ½ tbsp butter
 2 lemons, juiced
 ½ cup heavy cream
 1 tbsp fresh dill, chopped
Asparagus Risotto
 ½ cup butter
 ½ cup chopped onion
 ½ cup shredded carrot
 1 cup Arborio rice
 4 cups chicken broth
 6 asparagus spears
 Salt and pepper to taste
 Olive oil for drizzling
 ½ cup frozen peas
 ½ cup cheddar cheese
 ½ cup parmesan cheese
Salmon
1

Preheat oven to 400.

2

Place salmon skin-side down on a nonstick baking pan, then sprinkle with salt.

3

Bake for 15-20 minutes.

4

While salmon is baking, combine butter, lemon juice, and heavy cream in a small saucepan and bring to a simmer. Set aside until ready to plate.

Risotto
5

In a large saucepan, add butter and sauté onion and carrots over medium heat for 15 minutes.

6

Add rice and stir until coated.

7

Add a half cup of broth, bring to a simmer, adding half a cup at a time until liquid is absorbed to a consistency you prefer.

8

Cover and set aside until ready to combine with asparagus and peas.

Asparagus
9

Preheat oven to 425. Trim ends of asparagus spears, then add to baking sheet.

10

Sprinkle with salt and pepper, then drizzle with olive oil.

11

Roast for 4 minutes. Let cool before cutting into bite-sized pieces.

Peas
12

Add a cup of water to a small saucepan and bring to a simmer.

13

Add frozen peas and cook until softened, approximately 5 minutes. Drain water.

14

Turn the burner to low heat, add cheddar and parmesan cheese, and stir until melted.

Plating
15

Add cooked asparagus and peas to risotto and stir.

16

Add risotto to a serving dish.

17

Place cooked salmon fillets on top of the risotto.

18

Drizzle sauce over salmon.

19

Sprinkle dill on top and garnish with lemon slices, if desired.

Ingredients

Creamy Dill Salmon
 4 salmon fillets or 1 large fillet, sliced into 4 pieces
 ½ tsp salt
 ½ tbsp butter
 2 lemons, juiced
 ½ cup heavy cream
 1 tbsp fresh dill, chopped
Asparagus Risotto
 ½ cup butter
 ½ cup chopped onion
 ½ cup shredded carrot
 1 cup Arborio rice
 4 cups chicken broth
 6 asparagus spears
 Salt and pepper to taste
 Olive oil for drizzling
 ½ cup frozen peas
 ½ cup cheddar cheese
 ½ cup parmesan cheese

Directions

Salmon
1

Preheat oven to 400.

2

Place salmon skin-side down on a nonstick baking pan, then sprinkle with salt.

3

Bake for 15-20 minutes.

4

While salmon is baking, combine butter, lemon juice, and heavy cream in a small saucepan and bring to a simmer. Set aside until ready to plate.

Risotto
5

In a large saucepan, add butter and sauté onion and carrots over medium heat for 15 minutes.

6

Add rice and stir until coated.

7

Add a half cup of broth, bring to a simmer, adding half a cup at a time until liquid is absorbed to a consistency you prefer.

8

Cover and set aside until ready to combine with asparagus and peas.

Asparagus
9

Preheat oven to 425. Trim ends of asparagus spears, then add to baking sheet.

10

Sprinkle with salt and pepper, then drizzle with olive oil.

11

Roast for 4 minutes. Let cool before cutting into bite-sized pieces.

Peas
12

Add a cup of water to a small saucepan and bring to a simmer.

13

Add frozen peas and cook until softened, approximately 5 minutes. Drain water.

14

Turn the burner to low heat, add cheddar and parmesan cheese, and stir until melted.

Plating
15

Add cooked asparagus and peas to risotto and stir.

16

Add risotto to a serving dish.

17

Place cooked salmon fillets on top of the risotto.

18

Drizzle sauce over salmon.

19

Sprinkle dill on top and garnish with lemon slices, if desired.

Creamy Dill Salmon with Asparagus Risotto

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