Pan-roasted Salmon Recipe

Preparing the Dish

1. 1

   Roasting the Tomatoes

   Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until soft and slightly caramelized.

2. 2

   Cooking the Risotto

   In a saucepan, heat the chicken broth and keep it warm. In another pan, melt butter and sauté onions and garlic until translucent. Add Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently, until rice is creamy and al dente. Stir in grated Parmesan cheese, salt, and pepper.

3. 3

   Sautéing the Spinach

   In a skillet, heat olive oil and sauté garlic until fragrant. Add fresh spinach and cook until wilted. Season with salt and pepper.

4. 4

   Cooking the Salmon

   Season salmon fillets with salt and pepper. In a hot skillet, add olive oil and place the salmon skin-side down. Cook for about 4-5 minutes on each side until golden brown and cooked through.

5. 5

   Making the Herb Salad

   In a bowl, combine mixed herbs, olive oil, lemon juice, salt, and pepper. Toss gently to combine.

6. 6

   Plating

   On each plate, serve a portion of risotto, top with the salmon, and arrange the sautéed spinach and roasted tomatoes on the side. Garnish with the herb salad.