For Salmon

1. Preheat the oven to 400 degrees.
2. Slice the pound of salmon into 4 equal pieces and place on a baking tray that has been lined with foil.
3. Brush olive oil on the  tops and sides and sprinkle with salt and freshly cracked black pepper.
4. Place in the oven and baked for 10-12 minutes (or until 140 degree on the inside).

For the Risotto

1. In a large pan, place 1 tablespoon each of olive oil and butter. Turn on medium heat.
2. Finely dice 1/2 yellow onion and add to the pan. Sauce for 3-5 minutes until soft.
3. Add finely diced asparagus (see picture in post for reference), 2 cloves of garlic minced and 1 cup of dry risotto to the pan with the onions. Stir and sauté together for 3 - 5 minutes.
4. Turn heat to medium to medium low heat and add 1/2 cup of chicken broth. 
5. Stir constantly as the risotto slowly soaks up the broth. Once it has, add another 1/2 cup of broth and repeat the following process.
6. Repeat adding 1/2 cup of broth and sitting until absorbed until all 2 1/2 cups have been used.
7. Turn on low and add in salt and freshly cracked black pepper to taste.

To Serve

1. Spoon a portion of asparagus risotto onto a plate, add a piece of salmon and garnish with fresh chives and cracked black pepper.
2. Enjoy immediately!