Roasted Lemon Salmon
with oven-baked spinach risotto
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 1 Tbsp
- Lemon zest - 1 tsp
- Thyme, dried - 1 tsp
- Salmon - 1 lb
- Foil - for baking
- Onions, medium - 1 , diced
- Baby spinach - 5 oz , roughly chopped
- Peas, frozen - 1 cup
- Butter - 2 Tbsp + 2 Tbsp
- Rice, Arborio - 1 cup
- Wine, white - 1/2 cup (sub stock)
- Stock, any type - 3 1/2 cups
- Cheese, parmesan (opt) - for serving , grated
Make marinade - Whisk together vinegar, olive oil, lemon zest, and dried thyme. (Can be done up to 5 days ahead)
Marinate salmon - (If prepping right before cooking, get oven heating while salmon marinates.) Combine salmon and marinade, turning salmon to coat. Leave salmon flesh-side down in marinade and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Onions / Spinach - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Peas - Defrost peas.
Heat oven to 425F / 218C. Move one rack to the lower third (for the risotto) and one to the upper third of the oven (for the salmon).
Heat a Dutch oven over medium heat. Add first portion of butter. When butter melts, add onions and some salt. Saute onions until translucent, 4 to 5 minutes.
Add rice to onions and saute until rice is shiny, 3 to 4 minutes.
Add wine and simmer until most of the wine is absorbed, ~2 minutes.
Add stock. Bring to a boil and boil for 2 minutes.
Give risotto a stir and cover with a lid. Transfer to the lower rack of the oven and bake until rice is tender and all of the liquid is absorbed, ~25 minutes.
Once risotto is in the oven, line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
Remove salmon from marinade (discard marinade) and place salmon skin side-down on sheet pan. Season salmon with some salt and pepper.
When risotto is nearly finished cooking, bake salmon on the upper rack of the oven until it flakes easily with a fork, 12 to 15 minutes.
Remove risotto from the oven and stir in second portion of butter, peas, and chopped spinach. Put the lid back on the pan for a couple minutes to help the spinach wilt. Taste and season with some salt.
Top risotto with parmesan cheese. Serve with salmon. Enjoy!