Preheat the oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Rub each fillet with 1/2 tablespoon olive oil, season evenly with sea salt (about 1/2 tsp per fillet) and a quarter teaspoon freshly ground black pepper. Sprinkle lemon zest over the top.

Sear and roast

Heat a heavy ovenproof skillet over medium-high heat until hot. Add the remaining 1/2 tablespoon olive oil. Place salmon skin-side up and sear 60–90 seconds to color the top, then flip skin-side down and immediately transfer the skillet to the preheated oven. Roast 6–8 minutes for medium-rare (internal temperature 115–120°F / 46–49°C) or 8–10 minutes for medium (125°F / 52°C). Remove from oven and tent loosely with foil for 3 minutes before serving.

For the Braised Leek & Wild Mushroom Risotto

Prepare stock and aromatics

Keep the stock at a gentle simmer in a saucepan. In a separate heavy-bottomed sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until melted and shimmering. Add the minced shallot and cook 2 minutes until translucent, then add the sliced leeks and a pinch of salt. Sweat the leeks 6–8 minutes until softened but not browned.

Cook mushrooms

Push the leeks to one side, add the remaining 2 tablespoons butter and the chopped wild mushrooms. Increase heat to medium-high and sauté mushrooms 4–6 minutes until they release liquid and begin to brown. Stir in minced garlic and thyme and cook 30 seconds until fragrant. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Combine with the leeks.

Toast rice & deglaze

Add the Arborio rice to the pan and stir to coat in butter and oil. Toast the rice 1–2 minutes until edges look translucent. Pour in the 1/2 cup dry white wine and stir until evaporated.

Ladle in stock

Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is al dente and the mixture is creamy. You may not need all the stock; judge by texture.

Finish risotto

When the rice is cooked, remove from heat and stir in the grated Parmesan cheese, adjust seasoning with 1/2 teaspoon salt and 1/8 teaspoon black pepper as needed. Let rest 1–2 minutes for the risotto to become glossy. Keep warm until plating.

For the Saffron Beurre Blanc

Infuse saffron

Warm the 1/4 teaspoon saffron threads in 1 tablespoon warm water for 5 minutes to bloom.

Reduce shallot & liquids

In a small saucepan over medium heat, combine 1/2 cup dry white wine, 1 tablespoon white wine vinegar and the minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Emulsify butter

Add the saffron infusion and 2 tablespoons heavy cream to the reduced wine. Lower heat to very low. Whisk in the cold butter, one cube at a time, whisking constantly to create a smooth emulsified sauce. Do not let the sauce boil. Once all butter is incorporated and sauce is velvety, strain through a fine-mesh sieve if desired. Season with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Keep warm (off heat) until serving.

Garnish & Plating

Spoon a generous portion of the braised leek and wild mushroom risotto onto each plate, creating a shallow well in the center. Place the roasted Ora King salmon fillet skin-side down on top of the risotto. Spoon 2–3 tablespoons of the warm saffron beurre blanc around and slightly over the fish. Garnish with a small handful (about 1/4 cup) of fresh microgreens and a lemon wedge on the side. Serve immediately.