Preheat oven to 400 degrees F. In a medium bowl combine crab meat, goat cheese, cream cheese, shallot, fresh herbs, zest and juice of lemon, salt and pepper. Stir to combine. Set aside. Cook risotto according to package instruction. Fold in parsley, thyme and lemon zest just before serving.

In a small jar or bowl combine all ingredients and shake or stir to combine. In a small bowl toss frisee and lemon vinaigrette. Set aside. Season each piece of salmon with a bit of olive oil, salt and pepper. Using a small, sharp knife make an “X” shape at a flat angle in center of each piece of salmon. Spread the “X” apart and place a large dollop of crab mixture in the pocket/slit. Place salmon pieces on a baking sheet sprayed with pan spray. Roast in oven 8-10 minutes. To serve place crab stuffed salmon on center of plate. Serve herb risotto and frisee alongside.