Preheat the oven to 400°F.

Place the vegetable or chicken stock in a small saucepan over medium heat. Bring to a simmer and then lower the heat to keep warm.

Meanwhile, heat 2 tablespoons olive oil a large sauté pan over medium heat. Add the shallots. Cook, stirring occasionally, until translucent, about 2–3 minutes.

Add the arborio rice and stir to coat the rice. Add the white wine, and cook until almost evaporated, about 2 minutes.

Meanwhile, trim the asparagus and cut it into 1½ inch pieces. Toss the asparagus pieces with 1 tablespoon of olive oil and season with salt and pepper. Roast for 12–15 minutes, or until tender but still bright green. Squeeze half of the meyer lemon over the asparagus (zest it first!).

Add several ladles of warm stock to the sauté pan with the rice, adding enough stock to just cover the rice with liquid. Cook, stirring occasionally, until the puddles of stock have disappeared (the rice should still be surrounded by liquid).

Add another ladle or two of stock, until the rice is just covered again. Repeat, stirring occasionally, until all of the stock has been added to the rice and the rice is al dente. Continue cooking until almost all of the stock has been soaked up by the rice.

Stir in the Parmigiano Reggiano and the meyer lemon zest. Taste before seasoning with salt. (I used low sodium stock and ended up adding 1 teaspoon of kosher salt to the rice.) The total cooking time for the rice ranges from 20 to 30 minutes.

While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat.

Season the salmon with salt and pepper. When the oil is hot, add the fish, skin side up. Cook until golden brown on the bottom, about 3–4 minutes.

Flip and continue cooking until the fish is cooked through to your liking, another 3–4 minutes.

Squeeze the other half of the meyer lemon over the top of the salmon.

To serve, divide the risotto among two plates. Top with the salmon and sprinkle with chopped chives. Serve immediately.