Atlantic Salmon Recipe

Steep saffron

Place saffron threads in a small bowl and pour 2 tablespoons of hot water over them. Let steep while you prepare other ingredients (at least 5–10 minutes) to extract color and aroma.

Sweat aromatics

In a medium saucepan over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter foams, add the finely minced onion and a pinch of salt. Cook, stirring, until translucent but not browned, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the pan and stir to coat the grains with oil/butter. Cook, stirring constantly, 1–2 minutes until the edges of the rice look translucent and the center is opaque.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Simmer with stock

Begin adding the warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next 1/2 cup. Continue this process for 18–20 minutes, or until the rice is al dente and the texture is creamy. About halfway through cooking (after ~9 minutes), stir in the saffron with its soaking liquid.

Finish risotto

When the rice is cooked but still slightly firm to the bite, remove from heat. Stir in 2 tablespoons unsalted butter and 3/4 cup grated Parmesan until melted and incorporated. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and let rest 2 minutes before serving; risotto should be glossy and loose — if it seems too thick, stir in 1–2 tablespoons warm stock.

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat if pan-searing. Toss 1 lb trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon lemon zest.

Roast method: Spread asparagus in a single layer on a baking sheet and roast for 8–10 minutes until bright green and tender-crisp. Pan-sear method: Add asparagus to hot skillet in a single layer and cook, turning occasionally, for 6–8 minutes until lightly charred and tender. Remove from heat and keep warm.

Pat 4 salmon fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (divide evenly).

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When oil is shimmering and butter is foaming, place salmon fillets skin-side down in the pan, spacing them so they don't touch.

Sear skin-side down without moving for 3–4 minutes, pressing gently with a spatula for even contact, until skin is crisp and releases easily from the pan.

Flip the fillets and sear the flesh side for 30–60 seconds. Add the juice of 1 lemon to the pan and spoon pan juices over the fillets.

Finish in oven: Transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes, depending on thickness, until the salmon reaches an internal temperature of 120–125°F (49–52°C) for medium-rare to medium (or 145°F/63°C if you prefer fully cooked). If not using oven, reduce heat to medium and cook gently 2–4 more minutes on the stovetop until done to preference.

Remove salmon to a warm plate and let rest 2 minutes.

Spoon a portion of saffron risotto onto each warmed plate (about 3/4 cup per serving). Place one salmon fillet on top or slightly to the side of the risotto.

Arrange 4–6 asparagus spears alongside the salmon. Spoon any remaining pan juices over the salmon. Finish with a light drizzle of extra-virgin olive oil, a sprinkle of microgreens or chopped parsley, and an optional additional dusting of lemon zest.