1. Defrost your favorite type of salmon. I used Alaska Keta Salmon Wild Caught.
2. Preheat oven to 425 degrees F.
3. Spread your favorite pesto or homemade pesto on top of the salmon.
4. Squeeze fresh lime juice on top.
5. Generously oil a glass baking pan and set salmon in the oil. Squeeze a little lime juice in the pan, you want it to keep its moisture.
6. Cover with aluminum foil and bake on the middle rack for 20-25 min or until salmon flakes with a fork.

1. To begin, heat unsalted butter and vegetable oil in a heavy-bottomed saucepan over medium heat.
2. Add onion. Cook until the onion is somewhat translucent
3. Add 1 cup of uncooked rice and stir briskly, coating the rice grains with the hot butter and oil.
4. Add white wine to the rice and stir until it is fully absorbed.
5. Add a small (6 oz) ladle’s worth of hot or warm chicken broth to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It's important to stir constantly, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
6. Continue adding broth and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency.
7. Continue this process until the rice is fully cooked.
8. The total time will be about 20 to 30 minutes. The risotto is done when the grains are tender but still firm to the bite, without being crunchy. A cup of uncooked rice should absorb roughly 2-3 cups of stock.