Sheet Pan Roasted Sockeye & Asparagus with Truffle Risotto
I will be sharing in the coming weeks the step-by-step process on how this meal is made! Follow me and keep an eye on my Instagram Story!
Sheet Pan Roasted Sockeye & Asparagus with Truffle Risotto ===============
- prep time: 15 mins.
- cook time: 30 mins
- total time: ~45 mins
Servings: Dinner for 2
Ingredients:
- 2 fresh Meridian 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
- 2 tbsp. chopped shallots
- 3 Tbsp. parmesan cheese, grated
- 1 garlic clove, minced
- 2 Tbsp. Balsamic Vinegar
- Salt and pepper to taste
Instructions:
- Preheat oven to 350F
- Trim asparagus and place on parchment-lined baking sheet
- Drizzle 2 tbsp of olive oil on asparagus and season with salt, pepper, minced garlic, chopped shallots, and fresh parmesan
- Place salmon on the same baking sheet as the asparagus (skin side down)
- Mix 4 tbsp. olive oil with 2 tbsp. of Meridian rub
- Coat the top of the salmon fillets with the fish rub mixture
- Cut the lemon into slices and top each salmon fillet with two lemon slices
- Bake in the oven for 20-25 minutes
- While salmon and asparagus are cooking, prepare risotto
- In a small pot mix package of Risotto with 2 cups of water
- Bring to a boil and continuously stir to ensure no risotto sticks to the bottom of the pot
- Cook uncovered over medium heat for about 15 minutes, stirring occasionally until water is absorbed
- Serve asparagus with risotto and salmon fillet
Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.
Kaylesha Penner