In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked to desired doneness.

Making the Succotash

Sauté the Vegetables

In a separate pan, melt the butter over medium heat. Add the diced red onion, red bell pepper, and zucchini. Sauté for about 5 minutes until they begin to soften.

Add Corn and Lima Beans

Stir in the corn kernels and cooked lima beans. Season with salt and black pepper. Cook for an additional 5 minutes, stirring occasionally, until heated through.

Preparing the Herb Beurre Blanc

Start the Sauce

In a saucepan, combine white wine and shallots over medium heat. Simmer until reduced by half, about 5-7 minutes.

Finish the Sauce

Remove from heat and whisk in the heavy cream. Gradually add the cold butter, piece by piece, whisking until emulsified. Stir in the chopped herbs, and season with salt and pepper to taste.

Plating

Serve the Dish

On a plate, arrange a portion of the succotash. Top with a seared salmon fillet. Drizzle with the herb beurre blanc and garnish with ikura.