Crispy Pan-Seared Salmon with Pistachio Pesto, Baked Zucchini & Tomato Risotto

1. Prepare the pistachio pesto: Blend basil, extra virgin olive oil, pistachios, Parmesan cheese, and garlic until smooth.
2. Prepare the baked vegetables: Toss sliced zucchini and cherry tomatoes with olive oil and minced garlic. Spread on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 minutes.
3. While vegetables are baking, pan-sear the wild salmon: Heat avocado oil in a cast iron skillet over medium-high heat. Place the salmon skin-side down and sear until extra crispy, then flip and cook until desired doneness. Finish with a generous squeeze of lemon juice and a dollop of pistachio pesto.
4. Prepare the tomato risotto: Follow the package directions for your chosen tomato risotto meal kit.
5. Assemble the plate: Serve the crispy salmon, baked zucchini and cherry tomatoes, and tomato risotto. Top the baked vegetables and risotto with fresh basil and additional Parmesan cheese. Garnish the entire plate with microgreens and more fresh basil.