For the salmon bites

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1 ½ pounds salmon, cut into 1-inch cubes (skinless if desired)

Juice of 1 lemon

Zest of ½ lemon

2 tablespoons finely chopped parsley leaves

2 garlic cloves, grated

¾ teaspoon kosher salt

½ teaspoon ground black pepper

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For the lemon breadcrumbs

1 teaspoon olive oil

⅔ cup gluten-free panko breadcrumbs

Garlic powder

Kosher salt

Ground black pepper

1 tablespoon finely chopped parsley leaves

Zest of ½ lemon

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For the risotto

1 tablespoon olive oil

1 medium shallot, finely diced

4 garlic cloves, minced

1 teaspoon kosher salt, additional to taste

½ teaspoon ground black pepper

1 cup Arborio rice

¼ cup white wine vinegar

3 to 4 cups low-sodium vegetable or chicken broth, warmed

1 cup green peas, thawed if frozen (about 6 ounces)

½ cup grated parmesan

¼ cup finely chopped parsley leaves, additional for topping

Juice and zest of 1 lemon (reduce to zest of half a lemon zest if desired)

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1. Position an oven rack at the top third of the oven and preheat to 425oF. Line a sheet pan with parchment and set aside.

2. Marinate the salmon bites: Add the salmon cubes, lemon juice, lemon zest, parsley, garlic, salt, and black pepper to a mixing bowl. Toss to combine and set aside until Step 6.

3. Make the toasted lemon breadcrumbs: Heat the olive oil in a large, deep skillet over medium heat until shimmering. Add the panko and cook, stirring constantly, until lightly browned and crispy, 3 to 4 minutes. Season with a generous pinch of garlic powder, salt, and black pepper, then remove from the heat. Stir in the parsley and lemon zest, transfer to a plate, and set aside.

4. In the same skillet, make the risotto: Heat the olive oil over medium heat until shimmering, then add the shallot and garlic. Cook, stirring often, until fragrant, 1 to 2 minutes, then incorporate the salt and black pepper. Add the rice and let it toast until golden brown, 1 to 2 minutes. Add the vinegar and stir constantly, scraping up any browned bits from the bottom of the pan, about 30 seconds.

5. Add 1 cup of broth at a time, stirring constantly to prevent the rice from sticking. Allow each cup to be fully absorbed by the rice before stirring in the next cup. Repeat until 3 cups of broth are added to the rice and absorbed, then continue with ½ cup at a time for the final cup (4 cups total). You may not need to use the entire final cup. This process takes about 15 minutes total.

6. While the rice cooks, transfer the salmon cubes to the prepared sheet pan and bake until light pink, 7 to 9 minutes. Turn the oven to high broil and continue cooking until the cubes are lightly browned, 2 to 3 more minutes.

7. When the rice is done cooking, reduce the heat to low, stir in the peas, parmesan, parsley, and lemon juice, and lemon zest. Taste and add additional salt if desired.

8. To serve, spoon the risotto onto four plates. Divide the salmon bites between the plates and top each with the toasted breadcrumbs, plus additional chopped parsley.