NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

0.25 cup Arborio rice

1 cup Chicken bone broth

1 tsp Extra virgin olive oil

5 medium Asparagus spears

1 tbsp Shallot

1 clove Garlic

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Warm the chicken bone broth in a small saucepan over low heat to maintain a gentle simmer.

• 2

  Heat half of the olive oil in a wide skillet over medium heat and sauté the minced shallot and garlic until translucent and aromatic.

• 3

  Add the arborio rice to the skillet, stirring for 1 minute to lightly toast the grains and coat them in oil.

• 4

  Add the warm bone broth to the rice one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 5

  While the risotto is simmering, season the salmon fillet with sea salt and black pepper.

• 6

  Heat the remaining oil in a non-stick pan over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and crispy.

• 7

  During the last 5 minutes of the risotto's cooking time, fold in the chopped asparagus and lemon zest, continuing to stir until the rice is tender and creamy.

• 8

  Plate the bone broth risotto and top with the pan-seared salmon fillet.