Preheat the oven to 180’C
To prepare the salmon get 2 sheets of greaseproof paper and lay half the butter on each, topped with a couple of slices of lemon.
Season the salmon and place on top of the lemon. Divide the rest of the lemon between 2 parcels and lay on top of the salmon.
Wrap up the parcels and leave until ready to go in the oven.
For the salad, finely chop the ingredients, combine and set aside until ready to serve.
To make the salad dressing, combine all the ingredients and give them a good shake/stir
Now heat a saucepan to a medium temperature and fry 1 onion in a splash of oil until brown.
Add 1 finely sliced courgette until it starts to soften
Coat the Arborio rice in the courgette and onion mixture and at the same time place the salmon in the oven to cook for 15 minutes
Add the ginger beer to the risotto rice and stir continuously until all the liquid has absorbed.
Make up the chicken stock and add a little bit to the risotto, stir until absorbed and add some more. Continue to so this until the rice starts to soften.
Add the peas, parsley and dill with a little bit more stock
Once absorbed, serve with the salmon, herb salad and dressing.