Salmon Lemon Risotto with Asparagus

Salmon Lemon Risotto with Asparagus is one of those dinners that looks way harder than it actually is. It’s fancy enough that you could absolutely serve it at a dinner party, but simple enough for when you just want something that tastes really good. Fresh salmon gets baked with lemon and butter, then folded into creamy risotto with roasted asparagus and parmesan. The whole thing comes together in about 45 minutes!

about this salmon risotto 

I’ve always loved risotto, but I know it has this reputation for being fussy and high-maintenance. The truth is, it really isn’t. Yes, there is a good amount of stirring and yuou add in the stock gradually, but you don’t have to be glued to the stove the entire time. There’s a rhythm that is really nice to get into, glass of wine in hand as you listen to your favorite playlist.

The lemon and salmon combination is classic for a reason. It’s bright and rich at the same time, and the roasted asparagus adds just enough green to balance out the rest of the flavors in the dish.

This recipe walks you through the process without any drama, keeping things simple and straightforward enough to add this to your weekly meal rotation, especially during asparagus season.

I make this when I want something that feels special but doesn’t require me to be a hero in the kitchen. It works for dinner parties, it works for date nights at home, and it absolutely works for those nights when you just want to eat something really good and comforting.

ingredients

Salmon: Look for a skin-on fillet, about 1 lb in weight. Any fresh salmon will work beautifully here.

Arborio rice: This is risotto rice. It’s type of short grain rice that’s starchy, which is what gives you that signature creamy texture. Don’t substitute with long-grain rice.

White wine: Use something dry that you’d actually drink, like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.

Asparagus: Fresh is key. Trim the woody ends and then chop into 1-inch pieces so they roast evenly.

Chicken stock or chicken broth: Low-sodium is your friend here. That way you have more control over the seasoning. Keep it warm on the stove while you make the risotto so it incorporates more smoothly.

Butter, garlic, lemon zest/juice, grated parmesan cheese: The flavor backbone. Don’t skimp on these! You could also throw in a diced up shallot for even more flavor!

this recipe’s must-haves 

Two rimmed sheet pans for roasting the salmon and asparagus. Line it with foil for easy cleanup.

A risotto skillet or your favorite large skillet is essential for the risotto. You need room to stir without rice flying everywhere.

Keep a wooden spoon handy for stirring the risotto. It’s gentle on your pan and perfect for scraping up any stuck bits.

A microplane or zester makes quick work of lemon zest, which adds bright citrus oil to the finished dish.

how to make salmon risotto with asparagus

make the salmon

Preheat your oven to 375°F and line a sheet pan with foil. Layer lemon slices on the foil where your salmon will sit, then place the salmon on top, skin side down.

Whisk together melted butter, lemon juice, garlic, cayenne, and onion powder in a small bowl, then pour most of it over the salmon. Wrap the foil up around the salmon to make a sealed packet, and bake for 20-25 minutes until it’s cooked through. Let it rest for 5 minutes, then use a fork to break it into chunks.

roast asparagus

While the salmon bakes, toss your chopped asparagus with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 15-20 minutes until it’s tender and starting to get a little color on the edges.

start the risotto

Heat butter in a large skillet over medium heat. Add the arborio rice and minced garlic, stirring to toast the rice for 2-3 minutes. You’ll smell it getting nutty – that’s what you want.

Pour in the white wine and let it simmer until the rice absorbs the liquid. This is where the risotto starts to get that creamy texture.

add stock gradually

Pour in half the chicken stock and let it simmer, stirring occasionally, until the rice absorbs it (about 8-10 minutes). Then add the rest of the stock and keep going until the rice is tender and creamy, another 8-10 minutes or so.

When the risotto is done, stir in the lemon juice, lemon zest, roasted asparagus, flaked salmon, parmesan cheese, and the remaining butter. Taste and season with salt and pepper to taste.

Dish up this seafood risotto while it’s hot and creamy!

variations

• Swap the protein: Use cooked shrimp, scallops, or even rotisserie chicken instead of salmon.
• Different vegetables: Try peas, cherry tomatoes, or sautéed mushrooms in place of asparagus.
• Make it lighter: Use half the butter and skip the final butter addition. It’ll still be creamy from the rice and cheese.
• Add herbs: Fresh dill, basil, or thyme all work well with the lemon and salmon.
• Spice it up: A pinch of red pepper flakes in the risotto for a little bite of heat.

More salmon recipes: Salmon Chowder | Baked Lemon Garlic Salmon | Honey Sesame Ginger Salmon Bites | Creamy Lemon Salmon Pasta

faqs

Can I use a different type of rice?

No, you really need to use arborio rice. The high starch content is what makes risotto creamy. Long-grain rice won’t give you the same texture.

Do I have to use wine?

You can skip it if you need to – just use all stock instead. The wine adds acidity and depth, but the dish will still work without it. You might want to add a little extra squeeze of lemon juice at the end!

Can I make this dairy-free?

You can use olive oil instead of butter and skip the parmesan, but it won’t be as rich and creamy. Nutritional yeast adds some cheesy flavor if you’re looking for that.

What if I don’t have fresh asparagus?

Frozen works in a pinch! Just thaw and pat dry before roasting. You can also use other green vegetables like broccolini or green beans.

Can I make risotto ahead of time?

Risotto is really best served immediately. You can prep your ingredients ahead, but the actual cooking should happen right before you want to eat.

My risotto is too thick/too thin – what do I do?

If it’s too thick, stir in a little more warm stock until you get the consistency you want.

For risotto that is too thin, let it simmer uncovered for a few more minutes, stirring occasionally.

Need more inspiration for dinner this week? Check out my dinner recipes page!

what to serve with salmon risotto

With such a delicious and rich dish, keep the pairings simple! Serving this alongside a simple arugula salad and some crusty bread.

Looking for a wine pairing? Pour a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity cuts through the richness of the risotto and complements the lemon.

For something sweet to end the meal, keep it light and fresh. Lemon ricotta cake, lemon shortbread cookies, or a simple blackberry lemon icebox cake are all easy favorites.

how to store

Store. Put leftovers in an airtight container and store for up to 3 days in the refrigerator.

Reheat. Remove from the fridge and place in a pot with a splash of chicken stock or water. Reheat gently on the stovetop over medium-low heat, stirring frequently until warmed through.

more of our favorite risotto recipes

• How to make risotto
• Winter roasted vegetable risotto
• Risotto with asparagus and peas

Finally, if you make this salmon risotto recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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