Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. If fillets are thick, score the skin lightly in two places to prevent curling. Season both sides and the skin with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing gently so seasoning adheres.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat and add 2 tbs olive oil. Heat until oil shimmers but is not smoking (about 1–2 minutes).

Sear skin-side down

Carefully add salmon to the pan skin-side down, pressing gently with a spatula for 10–15 seconds to ensure even contact. Reduce heat to medium. Cook skin-side down until the skin is crisp and the salmon is cooked about two-thirds of the way through (about 4–5 minutes depending on thickness).

Finish flesh-side

Flip fillets using a fish spatula and add 1 tbs butter to the pan. Spoon the melted butter over the flesh as it cooks for another 1–2 minutes for medium doneness (internal temperature ~125–130°F / 51–54°C). Cook 2–3 minutes more for medium-well. Season flipped side with remaining 1/2 tsp salt and 1/2 tsp black pepper if desired.

Rest and lemon

Transfer salmon to a warm plate and let rest 2–3 minutes. Squeeze half a lemon over fillets just before serving.

Prep vegetables

While salmon rests or during the salmon cooking (you can cook vegetables simultaneously in a second pan), trim and cut all vegetables as listed so they cook evenly.

Sweat aromatics

Heat a large sauté pan over medium heat and add 2 tbs extra virgin olive oil. Add sliced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook firmer vegetables

Add baby carrots and asparagus pieces to the pan. Toss to coat and cook 3–4 minutes, stirring occasionally, until they begin to soften but still have bite.

Add remaining vegetables

Add zucchini and yellow pepper strips. Cook another 3–4 minutes, stirring, until vegetables are tender-crisp. Add cherry tomatoes and continue to cook 1–2 minutes until tomatoes blister slightly.

Season and finish

Stir in 1 tbs unsalted butter, fresh thyme leaves, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Toss to coat and let butter melt, coating the vegetables. Taste and adjust seasoning. Remove from heat.

Divide the chef's vegetables among 4 plates. Place a seared salmon fillet on top or beside the vegetables. Spoon any accumulated juices from the salmon pan lightly over the fish. Sprinkle chopped parsley over the vegetables and fish. Serve each portion with a lemon wedge.