Elegant Mediterranean Herb-Crusted Salmon with Lemon-Basil Risotto

Ingredients

• 4 fillets salmon, skinless
• 1 cup fresh parsley, chopped
• 1 cup fresh dill, chopped
• 1 cup fresh thyme leaves
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• to taste salt and pepper

• 1 cups Arborio rice
• 4 cups chicken stock, warmed
• 1 cup dry white wine
• 1 cup Parmesan cheese, grated
• 1 cup fresh basil leaves, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a small bowl, combine parsley, dill, thyme, lemon zest, salt, and pepper. Mix well.
3. 03
   Brush salmon fillets with olive oil and press the herb mixture onto the top of each fillet to form an even crust.
4. 04
   Place the salmon fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and the crust is golden.
5. 05
   Meanwhile, in a large saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent.
6. 06
   Add Arborio rice to the saucepan, stirring to coat the grains with butter. Cook for 2 minutes until the edges of the rice become transparent.
7. 07
   Pour in the white wine, stirring continuously until the wine is fully absorbed.
8. 08
   Gradually add the warm chicken stock, one cup at a time, stirring frequently and allowing each addition of stock to be absorbed by the rice before adding the next.
9. 09
   Once the rice is creamy and al dente, stir in Parmesan cheese, lemon juice, and basil. Season with salt and pepper to taste.
10. 10
    Serve the herb-crusted salmon over a generous portion of lemon-basil risotto, garnished with additional fresh basil if desired.