Broiled Atlantic Salmon Recipe

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.

Drain potatoes thoroughly and return to the pot. Warm the milk and 2 tbs butter together until melted and warm (do not boil). Mash potatoes with a potato masher or ricer, gradually adding the warm milk mixture until smooth and creamy.

Stir in remaining 2 tbs butter, 1 tsp salt and 1/2 tsp pepper. Keep warm, cover and set aside until service.

Preheat oven broiler to high and position rack 6–8 inches from heat source. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet in a single layer.

Broil until tender-crisp and lightly charred, 4–6 minutes, turning once halfway. Finish with 1 tsp lemon juice if desired and keep warm.

Cook Pancetta

In a small skillet over medium heat, cook the diced pancetta or guanciale until crisp and golden, about 5–6 minutes. Transfer rendered fat and pancetta to a bowl; reserve 1 tsp of fat for the sauce, and set pancetta aside.

Make Hollandaise Base

In a heatproof bowl set over (not in) simmering water (double boiler), whisk together the 3 egg yolks and 1 tablespoon lemon juice until slightly thickened. Whisk constantly and very slowly drizzle in the hot melted butter (in a thin stream) until the sauce emulsifies and thickens to a glossy hollandaise consistency. If the sauce becomes too thick, whisk in a teaspoon or two of warm water.

Stir in the reserved 1 tsp pancetta fat, the grated Pecorino/Parmesan, 1/2 tsp black pepper and 1/4 tsp salt. Fold in the crisp pancetta pieces. Keep the sauce warm (off heat) until plating. This yields a carbonara-inspired hollandaise with savory pancetta and cheese notes.

Preheat oven broiler to high (if not already on) and line a baking sheet with foil. Heat 2 tbs butter and 1 tbs olive oil in a large skillet over medium heat. Add the spinach in batches and sauté until just wilted, about 2–3 minutes. Season lightly with 1/2 tsp salt and a pinch of pepper.

Spread the wilted spinach in an even layer on the prepared baking sheet. Gently mound the lump crab meat on top of the spinach, sprinkle with lemon zest and half of the chopped chives. Drizzle with a little olive oil (about 1 tsp) and season crab lightly with salt and pepper.

Place salmon fillets, skin-side down, on the same baking sheet (or a second one) next to the spinach and crab. Brush salmon flesh with a little olive oil and season with 1/2 tsp salt and 1/2 tsp pepper. Broil until the top is lightly charred and the center reaches 125–130°F for medium-rare to medium, about 6–8 minutes depending on thickness. For an even crust, you may broil 3–4 minutes then move the pan closer to the heat for 1–2 minutes more. Remove from oven and let rest 2 minutes.

On each plate, spoon a generous portion of mashed potatoes. Arrange 3–4 broiled asparagus spears alongside.

Place a portion of the spinach and crab bed next to the potatoes. Gently set one salmon fillet on top of the crab (or alongside, as preferred).

Ladle 2–3 tablespoons of the warm carbonara hollandaise over each salmon fillet and a little over the crab if desired. Sprinkle remaining chopped chives and microgreens or parsley over the dish. Finish with a light drizzle of extra-virgin olive oil and serve with a lemon wedge.

Serve immediately. Recommended internal temperature for salmon: 125–130°F for medium; adjust broil time if you prefer well done.