Pan Seared Organic Salmon Recipe

Prepare potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. If using garlic, add peeled cloves to the pot. Bring to a boil over high heat.

Cook

Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain potatoes (discard garlic or reserve and mash with potatoes for garlicky mash). Return potatoes to the hot pot to dry for 1 minute, then add 3 tbs butter and about 1/2 cup of the warm milk. Mash with a potato masher until mostly smooth, adding remaining milk to reach desired creaminess. Season with 1 tsp salt and 1/2 tsp pepper to taste. Keep warm on very low heat or cover.

Prep and blanch (or steam)

Bring a medium pot of salted water to a boil. Add carrots and cook 2 minutes, then add broccoli and snap peas and cook an additional 1–2 minutes until bright and just tender. Immediately transfer vegetables to an ice bath to stop cooking, then drain and pat dry.

Sauté and season

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add drained vegetables and toss for 1–2 minutes until heated through and lightly browned in spots. Season with 1/2 tsp salt, 1/4 tsp pepper and lemon zest if using. Keep warm.

Pat and season

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper (about 1 tsp salt and 1 tsp pepper divided among fillets). Let rest at room temperature for 10 minutes while the vegetables are finishing.

Heat pan

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs olive oil and swirl to coat.

Sear skin-side down

Carefully place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10–15 seconds to keep skin flat. Cook without moving for 4–5 minutes, until the skin is crisp and the cooked edge has moved up about two-thirds of the fillet.

Flip and finish

Flip fillets carefully and add 1 tbs butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets while cooking for 1–2 minutes more, until the salmon reaches desired doneness (internal temperature 125–130°F/52–54°C for medium-rare, 135°F/57°C for medium). Remove from heat and squeeze 1 tbs fresh lemon juice over the fillets. Sprinkle with 1 tbs chopped parsley.

Rest

Let salmon rest 2 minutes before plating to allow juices to redistribute.

Plate a generous scoop of mashed potatoes, arrange mixed vegetables alongside, and place a pan-seared salmon fillet on top or beside the potatoes. Spoon any pan juices over the salmon and garnish with additional parsley or a lemon wedge if desired. Serve immediately.