Atlantic Salmon Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbs olive oil, chopped rosemary, minced garlic, 0.75 tsp salt and 0.5 tsp black pepper in a bowl until evenly coated.

Arrange potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden brown and tender when pierced with a fork. Keep warm.

Make dressing and toss

In a bowl, whisk 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 0.5 tsp honey, 0.5 tsp Dijon mustard, 0.5 tsp salt and 0.25 tsp black pepper until emulsified. Taste and adjust seasoning.

Combine thinly sliced fennel, halved cherry tomatoes and thinly sliced red onion in a large bowl. Toss with the dressing and fold in 2 tbs chopped fennel fronds. Let sit at room temperature while you finish the other components so flavors meld.

Reduce wine and shallot

In a small heavy-bottomed saucepan over medium heat, combine 0.5 cup dry white wine, 1 tbs white wine vinegar and the minced shallot. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Finish emulsion

Lower heat to very low. Add 1 tsp heavy cream (this helps stabilize the sauce). Whisk in cold cubed butter, a few cubes at a time, whisking constantly and allowing each addition to emulsify before adding more. Do not let the sauce boil. When all butter is incorporated, season with 0.25 tsp salt, 1/8 tsp white pepper and 1 tsp lemon juice. Keep warm over the lowest heat or in a warm spot; whisk gently before serving.

Season and cook

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 0.5 tsp black pepper (divide evenly among fillets). Heat 2 tbs olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering.

Place salmon fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 1–2 minutes more for medium (internal temp ~125–130°F / 51–54°C), or longer to desired doneness. Squeeze lemon over cooked fillets. Remove from pan and let rest 1–2 minutes.

Divide roasted fingerling potatoes among 4 plates. Place a salmon fillet atop or beside the potatoes. Spoon 2–3 tbs warm white wine beurre blanc around and lightly over the salmon (reserve any extra). Add a generous portion of fennel and tomato salad to the plate.

Finish with a drizzle of 1 tsp extra-virgin olive oil, scatter microgreens or reserved fennel fronds, and serve immediately.