Paleo French Snack: Delectable Herb-Crusted Salmon on Leek & Mushroom Risotto with Roasted Asparagus Spears

Allergens

Fish, Gluten

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup arborio rice
• 4 cups chicken or vegetable broth, warmed
• 2 leeks, white and light green parts, sliced
• 8 oz mixed mushrooms, sliced
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 3 tbsp chopped fresh herbs (such as parsley, dill, or basil)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Season salmon fillets with salt and pepper.
2. In a small bowl, mix chopped herbs with 2 tbsp olive oil and press onto the flesh side of the salmon fillets. Place them on a lined baking sheet and bake for 15 20 minutes or until cooked through.
3. For the risotto, heat 1 tbsp olive oil in a pan over medium heat. Add leeks and cook until softened, about 5 minutes. Stir in arborio rice and toast for 2 minutes.
4. Gradually add warmed broth to the rice, stirring constantly and allowing it to absorb the liquid between each addition. Cook until the rice is tender but still al dente, about 20 25 minutes. Fold in sliced mushrooms and season with salt and pepper.
5. Toss trimmed asparagus spears with remaining olive oil and seasonings, then arrange on a lined baking sheet. Roast for 10 12 minutes or until tender but still crisp.
6. Serve the herb crusted salmon atop the leek and mushroom risotto, accompanied by roasted asparagus spears.

Chef’s Insight

To enhance the flavors, consider using wild-caught salmon and organic ingredients whenever possible.

Notes

None