Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Place fillets in the skillet and sear for about 4-5 minutes on each side, or until cooked through and golden brown. Remove from the skillet and keep warm.

Making the Dill Dijon Cream Sauce

Prepare the Sauce

In the same skillet, lower the heat and add minced garlic. Sauté for 1 minute until fragrant. Add heavy cream, Dijon mustard, chopped dill, and lemon juice. Stir well and simmer until slightly thickened, about 3-4 minutes. Season with salt and pepper to taste.

Preparing the Parmesan Risotto

Cook the Risotto

In a saucepan, heat chicken broth and keep it warm. In another pot, melt butter and sauté chopped onion until translucent. Add Arborio rice and stir for 1-2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. This process takes about 20 minutes. Once creamy, stir in grated Parmesan cheese, salt, and pepper.

Cooking the Vegetable Medley

Sauté the Vegetables

In a separate skillet, heat olive oil over medium heat. Add green beans, squash, and carrots. Season with salt and pepper, and sauté for about 7-10 minutes until tender.

Plating

Serve the Dish

On each plate, serve the risotto as a base, top with the seared salmon, drizzle with dill Dijon cream sauce, and arrange the sautéed vegetables alongside.