Atlantic Salmon Recipe

Boil potatoes

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Warm milk and butter

While potatoes cook, heat the milk and 4 tbsp butter in a small saucepan or microwave until warm (do not boil).

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Gradually add warm milk and butter, mashing until creamy and smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in chopped chives. Keep warm until plating.

Cook pancetta

In a small skillet over medium heat, cook diced pancetta until crisp and golden, about 4–6 minutes. Transfer to a paper towel to drain and reserve fat in skillet.

Prepare egg-cheese mix

In a metal or heatproof bowl, whisk together 4 egg yolks and 1/2 cup finely grated Pecorino Romano until smooth. Add 1 tsp freshly ground black pepper and 1 tbsp lemon juice.

Build emulsified sauce

Place the yolk mixture over a saucepan of barely simmering water (double-boiler) — make sure the bowl doesn't touch the water. Whisk constantly and slowly drizzle in the 10 tbsp warm melted butter in a thin steady stream until the sauce thickens and becomes glossy and emulsified (about 4–6 minutes). If sauce becomes too thick, whisk in 1 tsp warm water. Taste and adjust salt if necessary. Fold in the crisp pancetta pieces, reserving a few for garnish.

Keep the carbonara-hollandaise warm in a bowl set over warm (not boiling) water until ready to plate.

Prepare asparagus

Bring a large skillet of salted water to a boil. Blanch asparagus spears for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Sauté spinach

In a large sauté pan over medium heat, warm 1 tbsp olive oil. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach in batches, tossing until just wilted, about 2–3 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and fold in 1 tbsp lemon zest. Remove from heat and keep warm.

Lightly toss the blanched asparagus with a touch of olive oil, a pinch of salt and pepper, and a small sprinkle of lemon zest. Keep warm for plating.

Season salmon

Pat salmon fillets dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper (divide across fillets).

Cook salmon

Heat 2 tbsp olive oil and 2 tbsp butter in a large nonstick skillet over medium-high heat until foaming. Place salmon fillets skin-side down and press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until the skin is crisp and the fillet is two-thirds cooked through. Flip carefully and cook an additional 1–2 minutes for medium doneness (adjust time for thickness). Remove salmon to a tray and rest 2 minutes.

Warm sauce and plate

Give the carbonara-hollandaise a final gentle whisk. Spoon a smear of mashed potatoes onto each plate. Arrange a portion of wilted spinach and 3–4 asparagus spears beside the potatoes. Place a salmon fillet over the potatoes or beside the vegetables, skin-side up. Spoon 2–3 tablespoons of the carbonara-hollandaise over the top of each salmon fillet, letting some sauce run onto the vegetables. Garnish with reserved pancetta, chopped parsley and dill, microgreens if using, and a lemon wedge.

Serve immediately while hot.