Lemon Parmesan Risotto with Salmon and a Messy Dill Sauce

For the Baked Salmon Filets: 

• 4 Salmon filets, skin on rinsed and patted dry
• Salt
• Pepper
• Garlic powder
• 1 TBSP olive oil

For the Messy Dill Sauce: 

• 1 Cup greek yogurt 5% milk fat
• 1/2 Cup Hellman’s mayonnaise
• 1 TBSP fresh dill or dill weed
• Fresh lemon juice from a lemon
• 1/4 TSP salt
• 1/4 TSP pepper
• 1/2 TBSP water

For the Lemon Parmesan Risotto:

• 1 and 1/2 Cups Arborio rice, uncooked
• 1 TBSP minced garlic
• 1/2 Cup yellow onion, minced or diced
• 1 TBSP Lemon zest
• Fresh Lemon juice from one lemon
• 4 Cups Vegetable broth
• 1/4 TSP Salt
• 1/4 TSP Pepper
• 2 TBSP olive oil
• 1/2 Cup grated Parmesan
  

For the Baked Salmon: 

1. Preheat your oven to 425. Prepare a baking sheet with foil. Spray with non-stick spray.
2. Rinse your salmon filets and pay dry.
3. Drizzle 1 TBSP olive oil over all 4 filets. Brush each one with olive oil. Brush the tops and the sides.
4. Season with salt, pepper and then garlic powder.
5. Bake at 425 for 15 minutes.
6. Remove from heat and let cool. See over a bed of lemon risotto and drizzle yogurt dill sauce on top.
7. ENJOY!

For the Messy Dill Sauce:

1. Whisk all ingredients in a bowl. Place in the fridge until ready to serve. ENJOY!

For the Lemon Parmesan Risotto:

1. Mince or dice your yellow onion, set aside.
2. Using a zester grater zest 2 lemons and place in a bowl. Set aside.
3. Heat a pan over medium heat and spray with non-stick spray. Once hot add 2 TBSP olive oil.
4. Add your minced garlic and onions and cook for 2-3 minutes until fragrant.
5. Add your Arborio rice and toast for 1-2 minutes.
6. Slowly one cup at a time pour in your vegetable broth while continuing to stir. Only add another cup in after the one before it has soaked and dissolved into the risotto. Continue the process until all broth has been added.
7. Add in your zest, lemon juice, etc.
8. ENJOY!