Summary

Ingredients

• 2 salmon fillet (s)
• 2 medium onion (s), chopped
• Oil (walnut oil)
• 1 cup cream
• 100 ml white wine
• 1 tablespoon dill, fresher
• 1 tablespoon vegetable stock, grained
• 150 g rice
• 1 medium tomato (s)
• 6 stalks asparagus, green
• 0.33 bunch parsley
• 1 lemon (s), the grated zest and half the juice
• salt and pepper

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Instructions

1. For the risotto, cook the rice according to the instructions on the packet.
2. Remove the core from the tomato and cut into small pieces. Wash the asparagus and cut off the woody ends. Cut into pieces approx. 2 to 3 cm long and cook in lightly salted water for approx. 5-8 minutes. Wash and chop the parsley.
3. Mix the rice with the tomato and asparagus pieces, the parsley and the lemon zest. If necessary, season with salt and pepper.
4. For the fish, peel and chop the onion. Sweat lightly in walnut oil. Add salmon and fry in it, season with salt and pepper if necessary. Then take it out of the pan and keep it warm.
5. Deglaze the stock with white wine and cream, add the juice of half a lemon. Reduce the liquid a little. Season to taste with grained vegetable stock and fresh dill.
6. Arrange the salmon with lemon and herb sauce and the spring risotto on plates and serve immediately.