Salmon Lemon Risotto with Asparagus

Salmon Lemon Risotto with Asparagus is a delightfully simple dinner that will really wow your entire family! Whether it’s a weeknight meal or a dinner party, the salmon and lemon combination will keep everyone’s taste buds happy.

I don’t know about you, but the end of October signals the beginning of dinner party season for me. With birthdays and holidays lined up over the next few months, it seems like everyone wants an excuse to dig into fancy fare and spends hours at dinner parties with friends and family.

Get used to all that delicious food on a regular basis can make putting together a weeknight dinner a little challenging. You are finally in the mood to elevate your cooking game, but you only have about 30 minutes to pull it off before your stomach starts growling (not to mention the rest of the family starting to groan and complain in the background…). 

I may not have kids but my fur baby is childlike enough for me to get the jist of the hunger complaints…

You all know I have a serious love for risotto. Normally I love to take my time with it, but lately I’ve been so slammed with work and events, I can barely keep my brain in check. I’ve been craving risotto for a while and after a little tinkering I figured out a quick way to pull it off.

To make it even quicker and a heck of a lot easier, I included the brand new Chicken of the Sea^® Skinless & Boneless Pink Salmon in EZ-Open Cans.

What are the EZ-Open cans you ask? Ummm they are basically the best invention in canning, like, ever. The tabs on top let you pop it open just enough to fully drain it, then pop off the top and dump the fish right in. No more worrying about draining it through a strainer and worrying about losing any fish. Talk about a timesaver right?

Not to mention the fresh flavor that I am not quite sure how they get into the cans… I mean, the salmon doesn’t taste fishy like other brands I’ve had. It’s just the right rich salmon flavor you know and love, so when it’s folded into a bright risotto with asparagus it really jumps off the fork flavor wise.

I bet you never thought you could make something so dang fancy with such a simple and easy ingredient, did you? Dinner in less than 30 that’s fancy enough to serve at a dinner party… Well that’s just how I roll.

By the way, this whole new Chicken of the Sea^® Skinless & Boneless Pink Salmon in EZ-Open Cans inspired the contest Chicken of the Sea is running on their Facebook page right now! Head over to play the “Pull if Off” game to win up to $25,000 in instant prizes. Just grab the correct EZ-Open can and you can win! You have until November 12^th to enter so get on over there already.

Disclosure: I received free product and compensation from Chicken of the Sea as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!

Salmon Lemon Risotto with Asparagus

Chicken of the Sea EZ Open cans make this dish a snap for a weeknight meal!

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

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ingredients

• 1 tsp olive oil
• 1/2 bunch asparagus ends trimmed and chopped into 1” pieces
• 3 Tbsp unsalted butter
• 1 cup arborio rice
• 1 cup dry white wine
• 2 cups chicken stock + more if needed
• 2 garlic cloves minced
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 can Chicken of the Sea® Skinless & Boneless Pink Salmon in EZ-Open Cans
• 1/2 cup parmesan cheese
• 2 Tbsp chopped parsley
• Salt & pepper
• 1 tsp olive oil
• 1/2 bunch asparagus ends trimmed and chopped into 1” pieces
• 3 Tbsp unsalted butter
• 1 cup arborio rice
• 1 cup dry white wine
• 2 cups chicken stock + more if needed
• 2 garlic cloves minced
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 can Chicken of the Sea® Skinless & Boneless Pink Salmon in EZ-Open Cans
• 1/2 cup parmesan cheese
• 2 Tbsp chopped parsley
• Salt & pepper

instructions

• Preheat oven to 425 degrees.
• Toss chopped asparagus with 1 tsp olive oil in a medium bowl. Season with salt and pepper. Spread asparagus out in an even layer on a rimmed baking sheet. Bake for 10 minutes, or until fork tender. Set aside.
• In a large skillet over medium heat, heat 2 Tbsp butter. When hot add rice to the pan with the garlic. Stir and toast the rice, approximately 2 to 3 minutes.
• Pour in wine and reduce heat to a simmer. Cook until the wine is absorbed. Add half go the chicken stock, stirring once, until absorbed, 8 to 10 minutes. Add remaining broth and simmer, stirring once, until rice is tender and creamy, about 8 to 10 minutes.
• When the rice is cooked, stir in lemon juice, lemon zest, asparagus, salmon, cheese and remaining butter. Stir in parsley. Season with salt and pepper to taste. Serve immediately.

Category: Main Dish

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