Arlo Grey Recipe

Preheat & Prepare Salmon

Preheat the oven to 425°F (220°C). Pat the salmon fillets dry with paper towels and place them skin-side down on a rimmed baking sheet lined with parchment or lightly oiled.

Make the citrus-herb dressing: in a small bowl whisk together 3 tbs olive oil, lemon zest, lemon juice, minced garlic, chopped dill, chopped parsley, honey, salt, and black pepper until emulsified.

Brush or spoon about half of the dressing over the flesh of the salmon fillets, reserving the rest to finish after roasting.

Roast the salmon in the preheated oven for 10–12 minutes for 1-inch-thick fillets (internal temperature about 125–130°F / 52–54°C for medium). If you prefer a crispier top, broil for the final 1–2 minutes, watching closely to prevent burning.

Remove salmon from oven and let rest 2–3 minutes. Spoon the reserved dressing over the warm fillets just before plating.

While the oven is preheating (or while salmon roasts), heat a large cast-iron skillet or heavy sauté pan over medium-high heat until shimmering.

Toss the asparagus, sugar snap peas, and baby carrots with 2 tbs olive oil, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Add the carrots to the hot pan first and cook, undisturbed, for 2–3 minutes to get color. Add asparagus and sugar snap peas and continue to cook, stirring occasionally, until vegetables are charred in spots and tender-crisp, about 4–6 more minutes total.

Finish with a squeeze of the lemon wedge and toss once more. Remove from heat and keep warm until plating.

In a blender or food processor combine the drained cannellini beans, 1/4 cup Greek yogurt, 1 tbs olive oil, 1 tbs lemon juice, chopped chives, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper.

Blend until smooth, scraping down the sides as needed. If the purée is too thick, add 1–2 tbs water or extra-virgin olive oil to reach a spreadable consistency.

Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Transfer to a small bowl and keep at room temperature until ready to plate.

To plate, spoon 2–3 large dollops of the white bean purée onto each plate and gently smear with the back of a spoon to create a base.

Place a roasted salmon fillet on top of the purée. Arrange a portion of the charred vegetables beside the salmon.

Scatter microgreens or baby arugula around the plate, drizzle with 1 tsp extra-virgin olive oil, and sprinkle flaky sea salt and a pinch of red pepper flakes if using.

Serve immediately while salmon is warm.