Use fresh herbs to make a fresh and lemony vinaigrette for your baked salmon and pair with a pink red cabbage risotto.

Red Cabbage Risotto with Salmon

Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil; set aside. Add vegetable broth to a large saucepan over low heat.

To make vinaigrette, whisk together mint, rosemary, 1/2 teaspoon lemon zest, lemon juice, and 3 tablespoons olive oil in a small bowl. Season with salt and pepper; set aside.

Drizzle 1 tablespoon olive oil on prepared baking sheet; add salmon to baking sheet. Season salmon with salt, pepper, and remaining 1/2 teaspoon lemon zest. Drizzle salmon fillets with an additional 1 tablespoon of olive oil. Bake for 20 minutes or until fish easily flakes with a fork (145 degrees). Remove salmon from oven and top with vinaigrette; set aside and keep warm.

Meanwhile, add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium-high heat. Add shallots and thyme. Cook 3 to 5 minutes or until shallots have softened. Stir in cabbage and season with salt. Cook, stirring occasionally for 10 minutes or until softened.

Add dry Arborio rice to cabbage mixture. Cook 3 to 4 minutes or until rice is lightly toasted. Stir in white wine cook 1 to 2 minutes.

Reduce heat to medium-low. Stir in broth, 1/2 cup at a time, letting broth absorb in to rice before adding more broth. Continue adding 1/2 cup of broth at a time until rice is al dente, about 12 to 15 minutes. Stir in Parmesan cheese, and remaining 4 tablespoons butter; remove from heat.

Serve risotto with cooked salmon. If desired, garnish with fresh herbs.