Lunch Recipe

Prepare the orange: peel and segment the orange over a small bowl to catch juices, removing any pith. Reserve segments and juice separately.

Make the vinaigrette: in a small jar or bowl, combine the fresh orange juice (about 2 tbs), white wine vinegar, Dijon mustard, honey, salt and pepper. Whisk until combined. Slowly drizzle in the 3 tbs extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning.

Assemble the salad: place 4 cups mixed greens into a large bowl. Add thinly sliced fennel (1/2 cup), reserved orange segments, and toasted walnuts (1/2 cup). Drizzle with vinaigrette — start with half, toss gently, then add more to taste (typically all). Scatter 1/4 cup crumbled goat cheese on top and gently toss again just to combine. Transfer to plates and hold at room temperature while you finish the main course.

Bring salmon to room temperature: pat the 2 salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit on the counter for 10–15 minutes while you preheat the pan and prepare vegetables.

Prep herbed butter: in a small bowl, combine 3 tbs unsalted butter (softened), 1 tbs chopped parsley, 1 tsp chopped chives, and the zest of half a lemon. Mix until smooth and refrigerate briefly so it firms slightly.

Cook vegetables: heat 1 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced shallot and cook 1–2 minutes until fragrant. Add the baby carrots and asparagus (or broccolini) and season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, until vegetables begin to brown, about 4–6 minutes. Pour in 1/4 cup vegetable or chicken stock, reduce heat to medium, cover and steam for 2–3 minutes until just tender. Remove lid and increase heat to reduce any remaining liquid to a glaze, about 1 minute. Transfer vegetables to a warm plate and keep warm.

Sear the salmon: heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs oil and swirl to coat. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook without moving for 4–5 minutes until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Finish the salmon: flip the fillets carefully and add the remaining 1 tbs olive oil plus the herbed butter tucked alongside the fillets. Spoon melted herbed butter over the top as the salmon finishes cooking, about 1–2 minutes more for medium doneness (internal temperature ~125–130°F / 52–54°C) or longer to your preference. Remove salmon from pan and let rest 1–2 minutes.

Plate: place a portion of the warm vegetables on each plate, top with a salmon fillet skin-side down or angled for presentation. Add a small dollop (about 1/2 tbs) of any remaining herbed butter on top of each fillet to melt. Squeeze a little fresh lemon juice over the fish and vegetables.

Garnish & serve: garnish each plate with a fresh herb sprig and a lemon wedge. Serve the mixed greens starter alongside or just before the main course. Offer crusty bread and butter on the side if desired.

Wine pairing suggestion (The Reserve Wine Cellar): a chilled bottle of unoaked Chardonnay, Sauvignon Blanc, or a light Pinot Noir complements the citrus and herb notes — serve whites at 48–52°F (9–11°C) and Pinot Noir slightly cooler than room temperature (55–60°F / 13–16°C).