Trim woody ends off asparagus and halve.

Zest half the lemon. Then halve and juice.

Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

Place a medium pot over medium-high heat and add 1 tsp. olive oil.

Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water from other pot to pot with rice and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in half the garlic salt (reserve remaining for asparagus), cream cheese, and butter until combined. Cover and set aside.

While risotto cooks, roast salmon and asparagus.

Place asparagus on one side prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus. Spread into a single layer on one side.

Place salmon, skin side down, on empty side and drizzle with 1 tsp. olive oil.

Roast in hot oven until asparagus is tender and salmon is firm and reaches a minimum internal temperature of 145 degrees, 13-15 minutes.

While salmon and asparagus roast, make sauce.

Place a medium non-stick pan over medium heat. Add apricot preserves and 2 Tbsp. lemon juice to hot pan and stir to combine. Bring to a simmer.

Once simmering, cook until slightly thickened, 1-2 minutes.

Remove from burner.

Stir risotto to refresh, if needed.

Plate dish as pictured on front of card, topping salmon evenly with sauce and almonds, and garnishing risotto with goat cheese (crumbling with your hands if needed) and lemon zest (to taste). Bon appétit!