Grilled Salmon with Asparagus and Parmesan Risotto (30 Minutes)

Print

Print Recipe

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!

Ingredients

Units Scale

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

  1. Preheat your grill to medium-high heat.
  2. 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.
  3. In a large skillet or saucepan, sauté the Arborio rice over medium heat for about 2 minutes until it turns slightly translucent.
  4. Pour in the wine (if using) and cook until it’s mostly absorbed by the rice.
  5. 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.
  6. 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.
  7. Stir in the grated Parmesan cheese and unsalted butter until they melt into the risotto. Season with salt and black pepper to taste.
  8. Meanwhile, grill the salmon fillets for about 3-4 minutes per side or until the salmon is cooked to your desired doneness.
  9. 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

Find it online: https://www.heresyourdinner.com/grilled-salmon-with-asparagus-and-parmesan-risotto-30-minutes/