This Crispy Skin Salmon with Asparagus Risotto and Buttered Carrots is a delicious and impressive meal that can be prepared in around 45 minutes.

 Start by preparing the salmon, then work on the creamy risotto with tender asparagus while the carrots cook. The crispy salmon paired with the rich, cheesy risotto and sweet, buttered carrots makes for an amazing dinner. With a little multitasking, you'll have a restaurant-worthy meal on the table for your family in no time. Enjoy!

I cooked salmon skin-side down first

Meat & Dairy
4 (6 ounce) salmon fillets
2 cups unsalted butter
1 cup parmesan cheese, grated
Fresh Produce
1 bunch asparagus, trimmed
8 carrots, peeled and sliced
1 onion, diced
3 cloves garlic, minced
Pantry Items
2 cups arborio rice
4 cups chicken or vegetable broth
0.5 cup dry white wine
Spices & Herbs
1 teaspoon dried thyme
0.5 teaspoon dried oregano
0.25 cup fresh parsley, chopped
Salt and pepper to taste
Step 1: Prepare the Salmon
Pat the salmon fillets dry with paper towels and season them generously with salt and pepper. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through.

横浜中華街　クリスピーフィッシュスキンエッグヨーク（鹹蛋黄酥脆魚皮）crispy fish skin saltd egg100g 珍味・おつまみ　♪

東方新世代　横浜中華街

食品＆飲料

4 (6 ounce) salmon fillets
1 tablespoon unsalted butter
Salt and pepper to taste
Step 2: Make the Asparagus Risotto
In a large saucepan, bring the chicken or vegetable broth to a simmer over medium heat. In a separate pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant. Add the arborio rice and stir to coat with the butter. Pour in the white wine and cook, stirring constantly, until the wine is absorbed. Ladle in the hot broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes. During the last 5 minutes of cooking, add the asparagus. Remove from heat and stir in the parmesan cheese, 2 tablespoons of butter, and the chopped parsley. Season with salt and pepper to taste.

2 tablespoons unsalted butter
1 onion, diced
3 cloves garlic, minced
2 cups arborio rice
0.5 cup dry white wine
4 cups chicken or vegetable broth
1 bunch asparagus, trimmed and chopped
1 cup parmesan cheese, grated
0.25 cup fresh parsley, chopped
Salt and pepper to taste
Step 3: Prepare the Buttered Carrots
In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced carrots and cook, stirring occasionally, until the carrots are tender, about 12-15 minutes. Season with salt and pepper to taste.

2 tablespoons unsalted butter
8 carrots, peeled and sliced
Salt and pepper to taste