By Sophie Conniff
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Prepare the tapenade: halve the cherry tomatoes and roughly chop the olives. Mix in a bowl with 1 tablespoon olive oil, 1 minced garlic clove, and half of the lemon zest. Season with salt and pepper.
Place the salmon fillets onto the prepared baking tray. Top each fillet with the tomato-olive mixture, pressing down gently. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the remaining minced garlic (2 cloves) and sauté for 1 minute, until fragrant.
Add the arborio rice to the saucepan and stir to coat with the oil and garlic. Cook for 2-3 minutes until the rice is lightly toasted.
Gradually add the water or chicken stock to the rice, about 1/2 cup at a time, stirring constantly and letting the liquid absorb before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the juice of half the lemon and grate the Parmesan cheese into the risotto. Adjust seasoning with salt and pepper.
While the risotto is cooking, trim the woody ends off the asparagus. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Arrange on a baking tray and roast in the oven for 15 minutes or until tender.
Serve the baked salmon with a side of lemon risotto and roasted asparagus. Garnish with additional lemon zest and Parmesan cheese if desired.
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By Sophie Conniff
This Seafood Italian Dinner recipe is ready in 45 minutes and features Salmon fillets, Cherry tomatoes, Pitted kalamata olives and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Prepare the tapenade: halve the cherry tomatoes and roughly chop the olives. Mix in a bowl with 1 tablespoon olive oil, 1 minced garlic clove, and half of the lemon zest. Season with salt and pepper.
Place the salmon fillets onto the prepared baking tray. Top each fillet with the tomato-olive mixture, pressing down gently. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the remaining minced garlic (2 cloves) and sauté for 1 minute, until fragrant.
Add the arborio rice to the saucepan and stir to coat with the oil and garlic. Cook for 2-3 minutes until the rice is lightly toasted.
Gradually add the water or chicken stock to the rice, about 1/2 cup at a time, stirring constantly and letting the liquid absorb before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the juice of half the lemon and grate the Parmesan cheese into the risotto. Adjust seasoning with salt and pepper.
While the risotto is cooking, trim the woody ends off the asparagus. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Arrange on a baking tray and roast in the oven for 15 minutes or until tender.
Serve the baked salmon with a side of lemon risotto and roasted asparagus. Garnish with additional lemon zest and Parmesan cheese if desired.
Calories per Serving: 600
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