Looking for an easy yet classy dish, look no further! This dish is the classic combination we all love: lemon and fish. It’s one of those dishes that looks fancy and will definitely make you feel fancy, yet when making it you will come to realize how you can have both fancy and easy vibes at the same time! This meal celebrates all of the flavors: tangy savory lemon parmesan risotto paired with a crispy succulent baked salmon filets that then gets topped with a messy creamy dill sauce. It makes for the perfect entertaining dish or just a night at home.
The Salmon: Baking salmon filets with simple olive oil, salt, pepper and garlic powder is one of my favorite ways to cook salmon. That could seem odd to someone because it seems so simple. But, sometimes simple is the way to go. There is no need to pre-marinate anything, no need watch over it while it cooks and most importantly, no mess! You rinse, pat dry, season, baste and toss in the oven. It always comes out perfectly cooked and crisp. Since the salmon is so simple and also so healthy, it is pairs perfectly when served on a bed of creamy lemon parmesan risotto. Seriously, I am salivating while typing this out because it brings back memories on how delicious this really was!
The Risotto: Risotto is hands down the best rice dish, don’t even try to fight me on this one. It’s like white gold. Don’t get me wrong, I absolutely love a really good fried rice. But, risotto carries a special trait that make it just that much better. I honestly think its the creaminess that does it for me and on top of that it‘s also flavorful and fresh. I’ve truly never had a risotto dish that I didn’t like.
Combining the Two: So, when life gives you lemons, you make this lemon parmesan risotto with baked salmon and a messy dill sauce dish because lemons and fish go together like PB&J and risotto is hands down the best of the best.
Top tips for this dish:
I like to make the creamy dill sauce first, so that way it can sit in the fridge to cool while I cook the other items.
When serving you can either drizzle it over by pouring from your serving vessel of choice or you can put it in a ziploc bag and cut a small end off then drizzle it over.
I always rinse the salmon, then pat it dry. When I’m done, I make sure to season first, then baste it with olive oil so everything mixes together and the oil will help create that crispy outside. Make sure you get all sides.
When cooking the risotto, this you do need to keep an eye on specifically when it comes to adding in the broth. When it comes to the broth, pour in one cup at a time. You only add another once the previous cup has condensed by about half or less. Just think of it as you don’t want to drown your risotto. So, do not add too much liquid all at once. It should be a 1:3 ratio with the 1 being the risotto and the 3 being the broth.
I always recommend wine. So, pair this with a wine that tickles your fancy.
You got this!? I think so! Tag @prettyplatebymichelle or #prettyplatebymichelle if you made this dish. I would love to see your Pretty Plate!
Serves 4, INGREDIENTS: For Baked Salmon Filets
4 Salmon filets, skin on rinsed and patted dry
1 TBSP olive oil
Preheat your oven to 425. Prepare a baking sheet with foil. Spray with non-stick spray.
Rinse your salmon filets and pay dry.
Drizzle 1 TBSP olive oil over all 4 filets. Brush each one with olive oil. Brush the tops and the sides.
Season with salt, pepper and then garlic powder.
Bake at 425 for 15 minutes.
Remove from heat and let cool. See over a bed of lemon risotto and drizzle yogurt dill sauce on top.
Serves 4+, INGREDIENTS: For the Yogurt Dill Sauce
1 cup greek yogurt 5% milk fat
1/2 cup Hellman’s mayonnaise
1 TBSP fresh dill or dill weed
Fresh lemon juice from a lemon
1/4 TSP salt
1/4 TSP pepper
1/2 TBSP water
Whisk all ingredients in a bowl. Place in the fridge until ready to serve. ENJOY!
Serves 4, INGREDIENTS: For the Lemon Parmesan Risotto
1 and 1/2 cups Arborio rice, uncooked
1 TBSP minced garlic
1/2 cup yellow onion, minced or diced
1 TBSP Lemon zest
Fresh Lemon juice from one lemon
4 cups Vegetable broth
1/4 TSP Salt
1/4 TSP Pepper
2 TBSP olive oil
1/2 cup grated Parmesan
Mince or dice your yellow onion, set aside.
Using a zester grater zest 2 lemons and place in a bowl. Set aside.
Heat a pan over medium heat and spray with non-stick spray. Once hot add 2 TBSP olive oil.
Add your minced garlic and onions and cook for 2-3 minutes until fragrant.
Add your Arborio rice and toast for 1-2 minutes.
Slowly one cup at a time pour in your vegetable broth.
Add in your zest, lemon juice, etc.
PRETTY PLATE KITCHEN ITEMS USED: