Saumon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Remove any pin bones with tweezers. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly brush both sides with 2 tbs olive oil.

Pan-sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tsp extra-virgin olive oil and immediately place the salmon fillets skin-side up (presentation side down) into the pan. Sear without moving for 3 minutes to develop a golden crust. Flip carefully and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the fillets for 1–2 minutes, basting to finish cooking. Cook until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium (about 2–3 more minutes depending on thickness).

Rest and finish

Remove salmon to a warm plate, tent loosely with foil, and let rest 3–4 minutes. Squeeze half a lemon over the fillets just before serving.

Prep veggies

Trim woody ends from asparagus and cut into 1-inch pieces. If using fresh corn, cut kernels from the cobs. Dice the yellow bell pepper, finely chop the shallot, and mince the garlic. Zest the lemon.

Sweat shallot and pepper

In a large sauté pan, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until butter foams. Add the chopped shallot and diced yellow bell pepper and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Cook asparagus

Add the asparagus pieces to the pan, season with 1/2 tsp black pepper and 1/2 tsp of the salt (reserve the rest for final seasoning), and sauté 2–3 minutes until bright green and just tender-crisp.

Add corn and garlic

Add the corn kernels and minced garlic to the pan. Cook, stirring occasionally, until corn begins to take on a little color, about 3–4 minutes.

Deglaze and finish

Pour 1 tbs chicken or vegetable stock into the pan to deglaze, scraping up any browned bits. Reduce heat to low and cook 1 minute to let flavors meld. Stir in lemon zest, 2 tbs chopped parsley, 1 tbs chopped chives, and the remaining 1/2 tsp salt. Taste and adjust seasoning as needed.

Spoon a generous bed of the warm corn and asparagus succotash onto each plate. Place a rested salmon fillet atop the succotash. Spoon any butter from the salmon pan over the fish. Garnish with remaining parsley or microgreens and an additional few gratings of lemon zest if desired. Serve immediately.