Oven Roasted Salmon with Parmesean Roasted Asparagus & Truffle Risotto!

• prep time: 15 minutes
• cook time: 30 minutes
• total time: approx. 45 minutes

Servings: Dinner for 2

Ingredients:

• 2 fresh sockeye salmon fillets (4-6 oz. each)
• 1 bunch of asparagus
• 1 package of Preferisco ready to cook truffle risotto
• 1 lemon
• 2 Tbsp. Meridian Fish Rub
• 6 Tbsp. olive oil
• 3 Tbsp. parmesan cheese, grated
• 1 garlic clove, minced
• 2 Tbsp. Balsamic Vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350
2. Trim asparagus and place on parchment-lined baking sheet
3. Drizzle 2 tbsp of olive oil on asparagus and season with salt, pepper, minced garlic, and fresh parmesan
4. Place salmon on the same baking sheet as the asparagus (skin side down)
5. Mix 4 tbsp. olive oil with 2 tbsp. of Meridian rub
6. Coat the top of the salmon fillets with the fish rub mixture
7. Cut the lemon into slices and top each salmon fillet with two lemon slices
8. Bake in the oven for 20-25 minutes
9. While salmon and asparagus are cooking, prepare risotto to packaged instructions (it's super easy, you basically add water, cook on the stovetop while stirring until water seeps into the risotto and texture is like damp gooey rice)
10. Drizzle balsamic vinegar on cooked asparagus
11. Plate and serve!