Pan-fried Salmon with Lemon Risotto

Wash the lemon thoroughly. Grate its zest with a fine blade - take care to avoid the bitter pith. Juice the lemons. Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube in it. Grate the Parmesan. 

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and arborio rice and cook for 1 min further, stirring to coat the grains in the oil. 

Add 1/1.5/2 tsp of grated lemon zest. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Portion the salmon, then season the skin generously with salt. Once hot, add the salmon fillets skin-side down and cook for 4 min until crispy, flip and cook for 2 min further until cooked through.

Chop the parsley leaves. Once the risotto is cooked, add the green peas, 2/3/4 tbsp of lemon juice, grated Parmesan, cream cheese and half the chopped parsley. Warm through for 1 final min. Season with pepper (and salt, if needed). 

Serve the salmon over the lemon risotto and garnish with remaining parsley.