Chef's Choice Recipe
Includes one fish/seafood, one meat/poultry, & one vegetarian
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Ingredients
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Seared Herb-Crusted Salmon (Fish/Seafood)
Pan-Roasted Herb Chicken Thighs (Meat/Poultry)
Grilled Lemon-Garlic Asparagus (Vegetarian)
Method
Seared Herb-Crusted Salmon (Fish/Seafood)
Prep salmon
Pat salmon dry with paper towels. Season both sides with 0.5 tsp kosher salt and 0.25 tsp black pepper. Let sit at room temperature for 10 minutes.
Make herb mix
In a small bowl combine chopped parsley, chopped dill, lemon zest, minced garlic, and 1 tablespoon olive oil; mix into a loose paste.
Sear salmon
Heat a 10-inch skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Place salmon skin-side down and press lightly for 10 seconds to ensure contact. Cook skin-side down for 4-5 minutes without moving, until skin is crisp and the flesh is opaque about two-thirds of the way up.
Finish in pan
Flip salmon carefully and add 1 tablespoon butter to the pan. Spoon melted butter over the fillets and cook 1-2 minutes more for medium doneness (internal ~125–130°F / 52–55°C). In the last 30 seconds, press the herb mix onto the top of each fillet so it adheres.
Rest and serve
Remove from heat and let rest 2 minutes. Serve with lemon wedges alongside the herb crust.
Pan-Roasted Herb Chicken Thighs (Meat/Poultry)
Season chicken
Pat chicken thighs dry. Rub each thigh with 1.25 tsp kosher salt (divided among pieces), 0.75 tsp black pepper, and 0.5 tsp smoked paprika. Sprinkle fresh thyme leaves over both sides.
Brown skin
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, place thighs skin-side down and cook undisturbed 6-8 minutes until deeply golden and skin is crisp.
Aromatics and roast
Flip thighs skin-side up, add 1 tablespoon butter and the smashed garlic cloves to the pan. Sear 1 minute, then add 1/2 cup chicken stock and the halved lemon (cut-side down). Transfer skillet to preheated oven and roast 12-15 minutes until internal temperature reaches 165°F (74°C).
Rest
Remove skillet from oven, transfer thighs to a cutting board and let rest 5 minutes. Spoon pan juices over chicken before serving.
Grilled Lemon-Garlic Asparagus (Vegetarian)
Prepare asparagus
Trim woody ends of asparagus. Place on a rimmed baking sheet or large bowl. Toss with 1 tablespoon olive oil, minced garlic, 0.5 tsp lemon zest, 0.5 tsp kosher salt, and 0.25 tsp black pepper to coat evenly.
Grill or roast
Option A - Grill: Preheat grill to medium-high and oil grates. Grill asparagus in a single layer 3-5 minutes, turning once, until tender and lightly charred. Option B - Oven: Preheat oven to 425°F (220°C) and roast on a baking sheet 10-12 minutes, turning once.