YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Creamy Lemon Risotto
Savor a delightful fusion of flavors with a perfectly pan-seared salmon fillet encrusted in fresh herbs, paired with a velvety, lemon-infused risotto. Each bite delivers vibrant citrus brightness, aromatic herbs, and a gentle creaminess that makes for a satisfying, elegant meal.
INGREDIENTS
5 oz Salmon Fillet
2 tbsp Fresh Parsley, chopped
1 tbsp Fresh Dill, chopped
1 tsp Lemon Zest
0.5 tsp Olive Oil
1/4 cup Arborio Rice (uncooked)
1/2 cup Low-Sodium Chicken Broth
2 tbsp Lemon Juice
1/8 cup Low-Fat Parmesan Cheese, grated
0.5 tsp Unsalted Butter
1 small Shallot, minced
PREPARATION
Pat the 5 oz salmon fillet dry and season with salt, pepper, freshly chopped parsley, dill, and lemon zest to create an herb crust.
Heat a non-stick skillet over medium-high heat and add 0.5 tsp olive oil. Once hot, add the salmon, skin-side down if applicable, and cook for about 3-4 minutes until a golden crust forms. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, reduce heat to medium. Add 0.5 tsp unsalted butter and the minced shallot; sauté until softened and fragrant, about 1-2 minutes.
Stir in the Arborio rice and lightly toast for 1 minute, ensuring each grain is coated with the butter and shallot mixture.
Gradually add the 1/2 cup low-sodium chicken broth along with 2 tbsp lemon juice. Stir continuously so the rice absorbs the broth evenly. Simmer until the rice is tender and creamy, approximately 15-18 minutes. If necessary, add a splash more broth or water to reach desired consistency.
Once the risotto is creamy and the rice is cooked to al dente perfection, stir in the 1/8 cup grated low-fat Parmesan cheese until well combined.
Plate a serving of the creamy lemon risotto and top with the herb-crusted pan seared salmon. Garnish with extra fresh herbs if desired and serve immediately.