Baked Salmon and Asparagus Risotto is fancy but not fussy. Easy enough to make for weeknight meals but also special enough for your weekend dinner parties. Perfectly baked salmon rest upon the ultimate creamy risotto bed and it's everything you every wanted and so much more!
I feel like I say this every week, but seriously y'all, baked salmon and asparagus risotto is SO GOOD!
I mean, I would hope so. I would never give you a bad recipe or something I am not excited about....but this one....YUMMMMM!!!
If you read my June Wine Down Wednesday post, then you read a little bit about my sisters bachelorette trip. On the last night we ate at Star's restaurant (um, hello, where are my Southern Charm fans at?!) and I had the salmon and risotto dish and knew I had to come home to recreate asap.
The creamy risotto and asparagus was the perfect bed for the incredible baked salmon to lay on top of. The salmon was a little crispy on the edges and perfectly flaky through the middle. I crushed it in about 2.5 seconds and promptly wanted another order.
I wanted to keep this simple and easy for a weeknight meal but still special enough to serve on a weekend dinner party.
Now about risotto.
Risotto takes a little patience, but honestly it is made out to be way harder than it really is. The pay off is 100! worth the couple extra minutes of attention and stirring.
Start by sautéing some onions in a little bit of olive oil and butter. I like the combo of both of these oils in this dish. You can just use one or the other if you prefer though.
I am just being a little #extra. 🙂
Sauté for 3-5 minute until soft and then add your chopped asparagus and the dry risotto. You want to toast up the risotto in the oil, onions and asparagus to really start deepening the flavors.
Then here comes the scary part that is not scary at all.
- Add ½ cup of chicken broth to the pan and begin to stir
- Stir until the risotto has soaked it all
- Then add another ½ cup of broth
- Keep repeating process until we get to 2 ½ cups total used
We add this a ½ a cup at a time so the risotto can slow soak up the liquid and flavors. You want this to be over medium to medium-low heat and stirring constantly.
Now when I say stirring constantly, I mean you can walk away and do some dishes, prep other things, respond back to a text, then come back and stir some more. It's a "loose constant" in my books. Don't tell the pro's but as long as you keep an eye on it and stir every minute or 2 for a bit then you'll be fine. Does that make sense?
I hope so lol
Once you have added all the broth, turn the heat to low. Add in your spices, a parmesan rind if you have one laying around and wait until your salmon is finished.
Serve the baked salmon on top of the warm, creamy risotto and sink into an eternal state of bliss. This baked salmon and asparagus risotto is fancy but not fussy. It is easily adaptable to making for more people if needed too.
If you make this dish, make sure to tag me on Insta so I can see all your yummy risotto goodness!
Happy Monday friends! 🙂