Here’s a wonderful summery risotto filled with bright flavors of lemon that has roasted cherry tomatoes folded inside, it’s the perfect side dish for any type of grilled fish!
 Also a brilliant way to use up some of those cherry tomatoes you might have exploding in your garden like me. I’m guaranteed a bowl full everyday from my garden so I’m constantly thinking of different ways to use them up.

That’s why I was thrilled when I came across this recipe from an old bon appetit  magazine. The original recipe folds in arugula at the end but I opted not to do that, I don’t think it needed it, also the original recipe includes rosemary and thyme, I eliminated those and just added more fresh parsley. While my tomatoes were roasting in the oven at 400 degrees I had a separate pan roasting thin lemon slices for garnish, (watch those they don’t take long!) I also added a little more lemon zest and grated parmesan to the risotto because my theory is, “more is better”. My suggestion to you is, taste as you go!
 I served the risotto with cedar planked salmon, the bright citrusy flavors paired so well with the smoky salmon.

My daughters favorite way of preparing salmon is brushing it with coconut oil and topping it with salt, pepper, lemon slices and fresh cilantro.
 This one was brushed with olive oil, finely smashed garlic, salt, pepper, lemon zest, lemon slices and chopped fresh parsley. Soak your planks for a few hours beforehand then keep outdoor grill around 400 degrees, the time it takes will depend on the size and thickness of the fish.

This was such a perfect summertime meal!