Fresh Salmon with Lemon Basil Risotto, Basil Pistou, Garlic Sautéed Yellow Romano Beans, Roasted Parsnips, and Tomato Jam

This elegant meal features fresh salmon fillets served alongside a creamy lemon basil risotto, a fragrant basil pistou, garlic sautéed yellow Romano beans, roasted parsnips, and a vibrant tomato jam. The combination of flavors and textures makes for a sophisticated and satisfying dinner for two. This recipe provides detailed instructions to ensure each component is perfectly prepared and timed.

Preparation and Cooking Times

• Prep time: 40 minutes
• Cooking time: 1 hour 20 minutes
• Total time: 2 hours

Ingredients

For the Salmon

• 2 fresh salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 1 lemon (sliced for garnish)

For the Lemon Basil Risotto

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Zest and juice of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper

For the Basil Pistou

• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1 clove garlic
• Salt and freshly ground black pepper

For the Garlic Sautéed Yellow Romano Beans

• 1/2 lb yellow Romano beans, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper

For the Roasted Parsnips

• 2 medium parsnips, peeled and cut into batons
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Tomato Jam

• 1 cup cherry tomatoes, halved
• 2 tbsp sugar
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Prepare the Ingredients

• Salmon: Season the salmon fillets with salt and pepper.
• Parsnips: Peel and cut the parsnips into batons.
• Beans: Trim the yellow Romano beans.
• Tomatoes: Halve the cherry tomatoes.
• Basil: Wash and chop the basil leaves.

2. Preheat the Oven

• Preheat your oven to 400°F (200°C).

3. Prepare the Tomato Jam

1. Cook the Tomatoes: In a small saucepan, combine the halved cherry tomatoes, sugar, apple cider vinegar, minced garlic, salt, and pepper.
2. Simmer: Cook over medium heat, stirring occasionally, until the tomatoes break down and the mixture thickens to a jam-like consistency, about 20-25 minutes.
3. Cool: Remove from heat and let cool. Set aside.

4. Roast the Parsnips

1. Season the Parsnips: Toss the parsnip batons with olive oil, salt, and pepper.
2. Roast: Spread the parsnips on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning once halfway through cooking.
3. Keep Warm: Once done, keep warm until ready to serve.

5. Prepare the Lemon Basil Risotto

1. Heat the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm over low heat.
2. Sauté Aromatics: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add Rice: Add the Arborio rice to the pan and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
4. Deglaze: Pour in the white wine and stir until it is fully absorbed by the rice.
5. Cook the Risotto: Begin adding the warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Finish the Risotto: Stir in the grated Parmesan cheese, butter, lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste. Keep warm.

6. Prepare the Basil Pistou

1. Blend Ingredients: In a food processor, combine the fresh basil leaves, olive oil, and garlic. Blend until smooth. Season with salt and pepper to taste.
2. Store: Transfer to a small bowl and set aside.

7. Sauté the Yellow Romano Beans

1. Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Cook Beans: Add the trimmed yellow Romano beans and minced garlic. Sauté for 5-7 minutes until the beans are tender-crisp and lightly charred. Season with salt and pepper to taste. Keep warm.

8. Cook the Salmon

1. Heat Oil: In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Sear the Salmon: Add the seasoned salmon fillets, skin side down, and cook for 3-4 minutes until the skin is crispy.
3. Finish Cooking: Flip the salmon and cook for another 2-3 minutes until the salmon is cooked through but still slightly pink in the center. Remove from heat and let rest for a couple of minutes.

9. Plate and Serve

1. Plate the Risotto: On each plate, place a generous spoonful of lemon basil risotto.
2. Add the Salmon: Place a salmon fillet on top of the risotto.
3. Serve the Beans and Parsnips: Arrange a portion of sautéed yellow Romano beans and roasted parsnips alongside the salmon.
4. Garnish: Drizzle the basil pistou over the salmon and around the plate.
5. Tomato Jam: Add a spoonful of tomato jam next to the salmon or in a small ramekin on the plate.
6. Finish with Lemon: Garnish with lemon slices if desired.

Notes

• Salmon: For perfectly cooked salmon, use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
• Risotto: Stirring constantly and adding the broth gradually helps release the starches from the rice, giving the risotto its characteristic creamy texture.
• Basil Pistou: This can be made in advance and stored in the refrigerator for up to 3 days.
• Tomato Jam: This can also be prepared ahead of time and stored in an airtight container in the refrigerator for up to a week.

This recipe for fresh salmon with lemon basil risotto, basil pistou, garlic sautéed yellow Romano beans, roasted parsnips, and tomato jam combines a variety of flavors and textures to create a memorable dining experience for two. By carefully timing the preparation and cooking of each component, you can ensure that everything is ready to serve at the same time, allowing you to enjoy this sophisticated meal with minimal stress. The bright, fresh flavors of the basil pistou and lemon risotto complement the rich, succulent salmon, while the garlic beans and sweet-tangy tomato jam add depth and contrast to the dish. Enjoy this gourmet meal with your favorite white wine for a truly special evening!