Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and black pepper. Place salmon skin-side down in the skillet and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.

Making Mushroom Risotto

Prepare Risotto

In a saucepan, heat broth and keep warm. In another large pot, melt butter and sauté onions and garlic until translucent. Add mushrooms and cook until soft. Stir in arborio rice and toast for 2 minutes. Gradually add broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente. Stir in parmesan cheese, salt, and pepper.

Preparing Tender Green Slaw

Make the Slaw

In a large bowl, combine shredded cabbage, carrots, and green onions. In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour dressing over slaw and toss to combine.

Making Basil Pistou

Prepare Pistou

In a food processor, combine basil leaves, minced garlic, olive oil, parmesan cheese, and salt. Blend until smooth.

Making Romesco Coulis

Prepare Romesco

In a food processor, combine roasted red peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, and salt. Blend until smooth.