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.

Tips for the 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.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!