Lemon and Garlic Baked Salmon (with Risotto Recipe)

Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 Servings

Ingredients:

• 4 cloves garlic, minced
• 4 Tbsp. EVOO
• 1 heaping Tbsp. parsley, chopped
• 4 salmon filets
• Salt and pepper, to taste
• 2 lemons, divided

Directions:

1. Heat oven to 375°F.
2. Lightly grease a 9x13" baking pan or line with foil and lightly oil the foil.
3. In a small bowl, combine the garlic, olive oil, and parsley. Stir until evenly incorporated.
4. Arrange the salmon filets in the prepared baking pan and spread the garlic and parsley mixture evenly over them. Sprinkle the filets lightly with salt and pepper.
5. Bake the salmon for about 20 minutes, or until the filets register 145°F or flake easily with a fork. 
6. Meanwhile, juice one of the lemons.
7. Drizzle the baked salmon fillets with 2 Tbsp. of lemon juice.
8. Serve immediately.

*Recipe from thespruceeats.com

Easy Risotto Recipe (pictured above):

[In the Pressure Cooker]

Preparation time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Yield: 4 Servings

Ingredients

• 2 cups chicken broth
• 1 Tbsp. olive oil
• 1 ½ cups Brown Jasmine rice
• Salt and pepper, to taste
• 2 Tbsp. butter
• 1/6 cup Parmesan cheese

Directions:

1. Combine all ingredients into a greased Pressure Cooker. Stir to distribute ingredients evenly.
2. Seal lid. Select rice option and cook for the longest time, or for "well cooked". It should be a little longer than 20 minutes. 
3. When the timer goes off, release the steam for a couple of minutes. Carefully remove lid. Stir a final time to evenly coat the cooked rice in the oil, butter, and cheese.
4. Serve hot.