Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you start the risotto and asparagus.

Make herb butter

In a small bowl, combine unsalted butter (3 tbs) softened, lemon juice (1 tbs), chopped parsley (1 tbs), chopped dill (1 tsp) and minced garlic (1 clove). Stir until combined and refrigerate briefly if it softens too much.

Sear salmon

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and let shimmer. Place salmon fillets skin-side down and press gently for 10 seconds so skin makes full contact. Cook skin-side down for 4–5 minutes without moving until skin is crisp and releases from the pan. Flip and cook 1.5–2 minutes for medium doneness (longer if you prefer well done). Add a knob of the prepared herb butter to the pan in the last 30 seconds, spooning melted butter over the fillets. Remove salmon to a warm plate and rest 2–3 minutes before serving.

Champagne Lemon Risotto

Warm stock

Place the stock in a small pot and keep it warm over the lowest heat (just below simmer).

Sauté shallot and rice

In a medium saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent but not browned. Add the arborio rice and stir to coat with fat, toasting for 1–2 minutes until edges of grains look translucent.

Deglaze with champagne

Pour in 1/2 cup dry champagne and stir until mostly absorbed by the rice.

Cook risotto

Begin adding the warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente. You may not use all the stock or you may need up to the full amount; adjust to achieve a slightly loose, creamy texture.

Finish

Remove risotto from heat. Stir in 1/2 cup grated Parmesan, lemon zest (1 tsp), lemon juice (1 tbs), 1 tbs butter, and salt and pepper to taste (approximately 1/2 tsp salt and 1/4 tsp pepper). Taste and adjust seasoning. Keep warm while plating.

Blistered Asparagus & Garnish

Cook asparagus

Heat a separate skillet or grill pan over medium-high heat. Toss asparagus with 1 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp pepper. When the pan is hot, arrange asparagus in a single layer and cook, turning occasionally, for 4–6 minutes until tender-crisp and lightly blistered.

Plate and finish

Divide the risotto between two warm plates, creating a shallow well in the center. Place a salmon fillet atop each mound of risotto. Arrange 6 asparagus spears alongside each plate. Spoon any remaining herb butter from the salmon pan over the fish. Garnish with microgreens or pea shoots (about 2 tbs per plate) and serve with a lemon wedge. Offer extra Parmesan at the table.