Two Courses Recipe

Prepare produce

Trim the fennel: remove any tough outer stalks and fronds, reserve a few fronds for garnish. Using a sharp knife or mandoline, very thinly slice the fennel bulb crosswise to get delicate ribbons. Core the pear and very thinly slice or shave the pear into matchsticks or thin slices. Place fennel and pear in a mixing bowl.

Make dressing

In a small bowl whisk together lemon juice (2 tbs), olive oil (3 tbs), honey (1 tsp), and Dijon mustard (1 tsp) until emulsified. Season with 1/2 tsp sea salt and 1/4 tsp black pepper (adjust to taste).

Finish salad

Pour the dressing over the sliced fennel and pear and toss gently to coat. Add chopped parsley (2 tbs) and mint (1 tbs), toasted walnuts (1 oz), and crumbled feta/ricotta salata (1 oz). Toss lightly so cheese and nuts are distributed. Taste and adjust salt and pepper. Plate the salad, garnish with reserved fennel fronds and a small drizzle of olive oil if desired. Set aside while you cook the main.

Preheat oven and prepare potatoes

Preheat oven to 425°F (220°C). On a baking sheet toss the halved fingerling potatoes (1 lb) with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread cut-side down and roast 20–25 minutes until golden and tender, flipping once halfway. Keep warm.

Make herbed butter

In a small bowl combine softened butter (2 tbs) with chopped chives (1 tbs), chopped dill (1 tbs), lemon zest from 1 lemon (reserve juice for later), and a pinch of salt and pepper. Mix until smooth and refrigerate briefly so it re-firms.

Prep salmon

Pat salmon fillets dry with paper towels. Season generously with 1 tsp fine sea salt and 3/4 tsp black pepper on both sides. Allow to rest at room temperature 5–10 minutes while the pan heats.

Pan-sear salmon

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil and when shimmering place salmon fillets skin-side down. Press gently with a spatula for 15 seconds to ensure skin contact. Cook skin-side down 4–5 minutes without moving until skin is crisp and edges are cooked about two-thirds of the way up. Flip the fillets and add 3 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Spoon melted butter over the salmon (baste) for 1.5–2 minutes more, cooking until salmon reaches desired doneness (125–130°F/52–54°C for medium). Remove salmon to a plate and top each fillet with 1 tbsp herbed butter. Tent loosely with foil to rest 2–3 minutes. Squeeze a little lemon juice over each before serving.

Sauté green beans

While salmon cooks (or immediately after), heat a separate skillet over medium heat. Add 1 tbs olive oil or 1 tbs butter, add sliced shallot and cook 1–2 minutes until softened. Add trimmed green beans (8 oz), season with salt and pepper, and sauté 4–6 minutes until bright green and tender-crisp. If they need a little steam, add 1–2 tbs water, cover for 1 minute, then uncover. Finish with a squeeze of lemon juice and a small knob of butter if desired.

Plate and serve

Divide roasted fingerling potatoes between two plates, place a salmon fillet beside them, spoon any pan juices over the salmon, and arrange green beans on the side. Garnish with extra fresh herbs, lemon wedges, and a sprinkle of flaky salt if available. Serve immediately.