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:

1. Preheat oven to 350F
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, chopped shallots, 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
10. In a small pot mix package of Risotto with 2 cups of water
11. Bring to a boil and continuously stir to ensure no risotto sticks to the bottom of the pot
12. Cook uncovered over medium heat for about 15 minutes, stirring occasionally until water is absorbed
13. Serve asparagus with risotto and salmon fillet