Jul 14 2026
Restaurants›Atelier Florian›Seared Salmon Recipe

Seared Salmon Recipe

Inspired by Atelier Florian
Time45m
Serves4

butternut squash risotto, marscapone cheese, shaved parmesan

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Ingredients

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Salmon

Butternut Squash Risotto

Method

Prepare the Salmon

  1. 1

    Season the Salmon

    Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper. Squeeze the juice of half a lemon over the fillets.

  2. 2

    Sear the Salmon

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Sear for about 4-5 minutes or until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through. Remove from heat and set aside.

Prepare the Butternut Squash Risotto

  1. 3

    Sauté the Vegetables

    In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and diced butternut squash, cooking for an additional 5-7 minutes until the squash starts to soften.

  2. 4

    Toast the Rice

    Add the Arborio rice to the pan and stir for about 2 minutes until the rice is slightly toasted.

  3. 5

    Add Broth Gradually

    Pour in 1 cup of the chicken or vegetable broth and stir until it is almost fully absorbed. Continue adding broth, one cup at a time, stirring frequently, until the rice is creamy and al dente, about 20 minutes.

  4. 6

    Finish the Risotto

    Once the rice is cooked, remove from heat and stir in marscapone cheese, shaved parmesan cheese, salt, black pepper, and fresh herbs if using. Mix well until creamy.

Serve the Dish

  1. 7

    Plate the Meal

    Spoon a generous serving of butternut squash risotto onto each plate. Top with a seared salmon fillet and garnish with additional lemon wedges, if desired.

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