Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Small bowl
  • Grater
  • Large pot

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


1/2 lb. asparagus

1 lemon

1/4 cup parmesan cheese (l'ancetre)

1/4 cup dill, on

To taste salt & pepper

1/4 cup biodynamic extra virgin olive oil

6-8 oz. canned wild salmon, pink

3/4 cup white arborio rice

2 tbsp. vegetable bouillon cubes

3 cups water

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Preheat the Oven & Prepare the Ingredients

  • Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  • Rinse the asparagus and trim away 1/2-inch from the base of the spear.
  • Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds. Using the fine side of a grater, grate the lemon peel ('zest') until you have about 2 tbsp. of zest.

Roast the Salmon & Asparagus

  • Place the asparagus spears on one side of the baking sheet and drizzle with 1 tbsp. olive oil. 
  • Place the salmon, skin-side down, on the other half of the baking sheet and drizzle with 2 tbsp. olive oil.
  • Season everything with salt and pepper to taste.
  • Roast in the oven until the asparagus is fork-tender and the salmon is cooked through and skin flakes easily with a fork, about 12 minutes.
  • Let salmon cool slightly then slice into 1-inch chunks.

Make the Risotto

  • Heat 1 tbsp. olive oil in a large pot over medium heat.
  • Stir in the Arborio rice and cook for 1 minute.
  • Stir in the vegetable bouillon, lemon juice, lemon zest, and 2 cups of water. 
  • Cook, stirring occasionally, until the water is absorbed, about 15 minutes. 
  • Add 1 more cup of water and cook, stirring until absorbed, about another 10 minutes. Season with salt and pepper to taste. 
  • Remove from heat and stir in the Parmesan. 

Bring It All Together

  • Evenly divide the risotto between two bowls or plates.
  • Top with salmon and asparagus, and sprinkle with dill to serve!