Two-course Menu Recipe

Prep and herb oil

Zest the lemon and squeeze 1 tablespoon of juice into a small bowl. Add 2 tablespoons extra-virgin olive oil, chopped basil (reserve a few whole leaves for garnish), finely chopped parsley, sea salt, black pepper and chili flakes if using. Whisk to combine and set aside to let flavors meld (5 minutes).

Grill sourdough

Heat a heavy skillet or grill pan over medium-high heat. Brush both sides of each sourdough slice lightly with the remaining 1 tablespoon olive oil. Grill slices 1–2 minutes per side until golden and charred in spots. Remove and keep warm.

Assemble

Place a slice or two of grilled sourdough on each plate. Gently place one burrata in the center of each plate. Spoon the lemon-herb oil over the burrata, allowing some to drizzle onto the bread. Tear reserved basil leaves and scatter around. Finish with an extra grind of black pepper and a pinch of sea salt. Serve immediately so burrata is creamy.

Cook potatoes

Place whole new potatoes in a pot and cover with cold salted water (about 1 tsp salt). Bring to a boil, then simmer until tender when pierced with a knife, 12–15 minutes depending on size. Drain and return to the pot. Add 1 tablespoon butter, half the chopped dill and half the chopped chives; toss gently to coat. Keep warm and tent with foil.

Prepare salmon

Pat salmon fillets dry with paper towel and season both sides with a pinch of sea salt and black pepper. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, place salmon skin-side down and press lightly with a spatula for 20 seconds to prevent curling. Cook skin-side down 4–5 minutes until crisp and golden.

Finish salmon

Flip salmon and add 1 tablespoon butter and the crushed garlic cloves to the pan. Spoon the melted butter and garlic over the fish as it cooks for another 2–3 minutes (depending on thickness) until the interior is just cooked through (internal temp ~50–55°C/122–131°F for medium). Remove salmon to a plate and let rest 2 minutes.

Buttered greens

While salmon rests, wipe the pan if needed, then add the remaining 1 tablespoon butter over medium heat. Add the baby spinach (or chopped swiss chard) and sauté briefly until wilted, 1–2 minutes. Season with a pinch of salt, pepper and a squeeze of lemon juice. Toss to combine.

Plate and garnish

Divide herbed potatoes between two plates, place salmon fillet on top or beside the potatoes, and spoon the wilted greens alongside. Spoon any remaining butter-garlic pan juices over the salmon. Finish with the remaining chopped dill and chives, a wedge of lemon to squeeze over, and an optional extra drizzle of olive oil.