Baked Lemon and Herb Salmon over Spinach Risotto | Morey's Fine Fish & Seafood
Flavorful oven-baked salmon fillets marinated with lemon, basil, garlic, and thyme. Served over a bed of creamy, al dente Arborio rice risotto finished with Parmesan cheese, lemon zest, and vibrant...
Ingredients
- 4 Morey's Wild Salmon Lemon Herb fillets, thawed
- 10 oz bag of baby spinach
- Handful of fresh parsley leaves
- ½ cup sweet white onion, minced
- 3 garlic cloves, minced
- 4 cups chicken stock
- ½ cup dry white wine
- 1 cup Arborio rice
- 4 Tbsp. unsalted butter, divided
- 4 Tbsp. olive oil, divided
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- ½ cup Parmesan cheese
- 1 tsp. salt
- ¼ tsp. fresh cracked black pepper
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