Wild Salmon, Parsley-Shallot Butter, Mushroom-Gruyere Risotto, Roasted Veggies (for 1)
Jay’s Wild Caught Salmon fillets are seasoned with fresh lemon, paprika, and melted brown butter, then blast-roasted at 450 degrees. The fillets are served with Parsley-Shallot Compound Butter, a side of Mushroom-Gruyere Risotto (made with Arborio rice, onion, garlic, celery, button mushrooms, Gruyere, Parmesan, and turmeric) with roasted market veggies (zucchini, string beans, broccoli.)
*Prefer low carb? More veggies may be subbed for risotto.