Crispy Salmon with Spring Veggie Risotto

Steps

1. Bring a full kettle to the boil. Prep & cook risotto. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat. Cook onion for about 2 minutes, until softened. Add rice, stock spices and 3/4 tsp salt and cook for 1 minute, stirring constantly.
2. Add boiling water measure to rice and stir well. Cover, bring to the boil, then reduce heat to low-medium and gently simmer for 17 minutes, stirring occasionally, until rice is tender and liquid is nearly absorbed. Add peas and cook a further 3 minutes, until bright green and tender.
3. Prep & cook salmon. Pat salmon dry, remove any pin bones and cut into 4 pieces. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking.
4. To finish. Fold courgette, sour cream, lemon zest and juice through cooked risotto. Season to taste. Add a little water to risotto if it becomes too dry.
5. Serve risotto topped with rocket, salmon and a sprinkle of almonds.