Roasted Wild Salmon with Asparagus and Mushroom Leek Risotto


A Note from Feedfeed

Risotto is certianly a labor of love, but with some careful planning, this can be the perfect dinner for a date-night in or a dinner party! In place of or in addition to the leek you can use a few ramps if they're available to you. Be sure to serve with a glass of chilled creamy Austerity Wines Chardonnay! This recipe and post is sponsored by Austerity Wines

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  • Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 2

Recipe Card


  • 2 fillets wild Alaskan salmon
  • 2 tablespoons lemon juice
  • 1 leek, rinsed and thinly sliced
  • 1 cup cremini mushrooms, thinly sliced
  • 1 cup carnaroli rice, or other risotto rice such as arborio
  • 4 cups chicken stock
  • 1 cup shredded Parmesan
  • 2 tablespoons unsalted butter
  • 1/4 cup Austerity Wines Chardonnay
  • 12 stalks asparagus, ends trimmed


  • Step 1

    Preheat the oven to 350º F. Place filets on a parchment paper lined tray. Season with lemon juice and salt and pepper. Place in oven and cook for 15-20 minutes.

  • Step 2

    Add a little oil to a pan over low-medium heat. Add asparagus and cook until tender.

  • Step 3

    Melt the butter in a skillet over medium-high heat. Add sliced leeks and cook until clear and tender. Add mushrooms and cook until tender. Remove leeks and mushrooms and set aside in a bowl. Add rice and stir in the chardonnay until it is absorbed. Add chicken stock 1/2 cup at a time while continuously stirring. Add each 1/2 cup once the previous one is absorbed. This will take about 25 minutes. Once all of the stock is absorbed, stir in the cheese and mushroom leek mixture. 

  • Step 4

    Serve immediately with the salmon, asparagus, and a chilled glass of Chardonnay. Enjoy!