Tuscan Salmon with Broccoli Risotto

In a large saucepan, bring the broth to a simmer over medium heat. Add the chopped broccoli florets and cook for 5-7 minutes until tender. Remove the broccoli from the broth and set aside.

In the same saucepan, heat 1 tbsp of olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then add them to the pan. Cook for 3-4 minutes per side, or until the salmon is opaque and flakes easily with a fork. Remove the salmon from the pan and set aside.

In the same saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.

Add the Arborio rice to the pan and stir to coat the grains with the oil. Cook for 1-2 minutes, then add the lemon zest and a ladle of the simmering broth. Stir constantly until the liquid is absorbed, then add another ladle of broth. Repeat this process, stirring frequently, until the rice is tender and creamy, about 18-20 minutes.

Once the risotto is cooked, stir in the cooked broccoli, 2 tbsp of butter, and the grated Parmesan cheese. Season with salt and pepper to taste.

To serve, place a portion of the broccoli risotto on a plate and top with a seared salmon fillet. Drizzle with a touch of extra virgin olive oil.