Gently fry onion in a little oil in a large pot. Add arborio rice and stir until translucent. Add the hot stock, one cup at a time, stirring constantly (it's worth it!) until all the stock is absorbed - about 20 minutes. Take the risotto off the heat and add the lemon juice from 1 lemon, the zest and the dill and test to see if the flavour is to your liking. Add more lemon juice if you like more zing.

Heat the oil in a frying pan and sear salmon fillets, skin side down first until crispy then turn to cook the other side. The salmon should be just cooked and shouldn't be cooked so much that it is flakey.

In the meantime assemble the risotto on serving plates with your greens and top with salmon and some slices of lemon. Mouth watering!