Elegant Herb-Crusted Salmon with Saffron Risotto

Ingredients

• 4 fillets salmon, skinless
• 1 cup mixed fresh herbs, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cups Arborio rice
• 1 small onion, finely chopped
• 3 tablespoons butter
• 1 cup white wine
• 4 cups chicken broth, warmed
• 1 teaspoon saffron threads, soaked in 1 tbsp warm water
• 1 cup Parmesan cheese, grated
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a small bowl, combine the chopped herbs, lemon zest, salt, and black pepper.
3. 03
   Brush the salmon fillets with olive oil and press the herb mixture onto the top of each fillet.
4. 04
   Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until the salmon is cooked through and the herb crust is golden.
5. 05
   Meanwhile, in a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent.
6. 06
   Add the Arborio rice to the saucepan and stir to coat the grains with butter.
7. 07
   Pour in the white wine and stir until it is mostly absorbed by the rice.
8. 08
   Gradually add the warm chicken broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
9. 09
   Stir in the soaked saffron and its water, and continue cooking until the rice is creamy and al dente.
10. 10
    Remove the risotto from heat, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt to taste.
11. 11
    Serve the herb-crusted salmon over a bed of saffron risotto, garnished with additional fresh herbs if desired.