This restaurant-quality dish features succulent balsamic and honey grilled salmon and a creamy, cheesy asparagus risotto that will melt in your mouth with each bite. The salmon gets a beautiful smoky flavor from the grill, while the velvety asparagus risotto ties everything together with its rich, comforting taste and pop of green. Whether you’re planning a special night in or a standard weeknight dinner, this meal won’t disappoint!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the grilled salmon:
- 4 salmon fillets (skin-on), about 6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt and black pepper to taste
For the asparagus and parmesan risotto:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine (optional)
- 1 bunch asparagus, trimmed and chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper to make the honey balsamic marinade. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes while you prepare the other ingredients.
- In a large skillet or saucepan, sauté the Arborio rice over medium heat for about 2 minutes until it turns slightly translucent.
- Pour in the wine (if using) and cook until it’s mostly absorbed by the rice.
- Gradually add the chicken or vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is tender and has a creamy consistency.
- Stir in the chopped asparagus and continue to cook for a few more minutes until the asparagus is tender-crisp and the risotto is creamy.
- Stir in the grated Parmesan cheese and unsalted butter until they melt into the risotto. Season with salt and black pepper to taste.
- Meanwhile, grill the salmon fillets for about 3-4 minutes per side or until the salmon is cooked to your desired doneness.
- Serve the grilled salmon alongside a generous portion of Asparagus and Parmesan Risotto and enjoy!
Notes
If you prefer, you can cook the salmon and asparagus in a grill pan on the stovetop instead of an outdoor grill. To add a pop of color and flavor, garnish the dish with a sprinkle of fresh herbs or chives. For a heartier meal, you can serve this dish with a side of mixed greens or a simple cucumber and tomato salad. Enjoy!
Chef’s tip: Make sure to keep an eye on the risotto while cooking and stir it regularly to achieve that creamy texture.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 9g
- Sodium: 660mg
- Fat: 23g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 77mg
