Heat the olive oil in a large non-stick frying pan over medium heat. Add the red onion and cook for 2–3 minutes until starting to soften.

Stir in the salmon pieces and cook for 2–3 minutes, turning gently until just beginning to colour. Season with black pepper and lemon zest. Be gentle to avoid breaking the salmon up too much.

Add the chopped garlic and stir for 30 seconds until fragrant.

Stir in the risotto rice and cook for 1–2 minutes until slightly translucent.

Add the wine and let it pretty much completely evaporate.

Pour in the stock gradually, stirring occasionally, for 20-25 minutes until the rice is creamy and tender. If the pan gets dry, add a splash more hot water.

With 3–4 minutes left, stir through the peas (if using) and baby spinach until wilted.

Stir through the chopped dill or parsley and the crème fraîche or Greek yoghurt if using. Taste and adjust the seasoning.

Spoon into bowls and top with a sprinkle of parmesan or extra lemon zest if desired.