Step 1: Cook the Salmon.

Season the salmon fillets evenly with Old Bay seasoning and parsley. Place them in an air fryer and cook at 190°C (375°F) for 10 minutes. If you’re using an oven, bake at the same temperature for 12-15 minutes until cooked through.

Step 2: Start the Risotto.

In a large pan, gently fry the diced onion and minced garlic over medium heat until softened.

Step 3: Add the Rice and Tomatoes.

Stir in the risotto rice and cook for about a minute to coat it in the onion mixture. Add most of the sun-dried tomatoes, saving a few for garnish.

Step 4: Add Stock Gradually.

Using a ladle, add the stock to the risotto one scoop at a time. Wait until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked through, which will take about 20 minutes.

Step 5: Finish the Risotto.

Stir in the Parmesan, chopped dill, and peas (if using). Mix well until the cheese has melted and the peas are warmed through.

Step 6: Assemble and Serve.

Flake the cooked salmon into chunks and place it on top of the risotto. Garnish with the reserved sun-dried tomatoes and serve with steamed broccoli on the side for a complete meal.