In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic, chopped dill, 1 tsp coarse salt and 1 tsp freshly ground black pepper until combined.

Marinate

Brush or pour half of the marinade over the flesh side of the salmon, reserve the rest for basting. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to let flavors penetrate.

Accompaniments

Cook the potatoes

Preheat oven to 425°F (220°C). Toss baby potatoes with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, turning once, until golden and tender.

Prepare asparagus

Trim asparagus and toss with remaining 1 tbs olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Add to the baking sheet with potatoes for the last 8–10 minutes of roasting so asparagus is tender-crisp and potatoes finish cooking.

Cook the salmon

Sear or roast salmon

Option A - Pan-sear: Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add a thin film of oil. Place salmon skin-side down and press gently for 10 seconds to prevent curling. Cook 4–5 minutes skin-side down until skin is crisp. Flip and cook 1–2 minutes more until interior reaches medium doneness (125–130°F/52–55°C) or longer for well done. Baste with reserved marinade during final minute. Option B - Oven: Place marinated salmon flesh-side up on a foil-lined baking sheet and roast in the preheated 425°F (220°C) oven for 8–12 minutes depending on thickness, until internal temperature is 125–130°F (52–55°C) for medium.

Rest

Remove salmon from heat and let rest 3–4 minutes; carryover cooking will finish the fillets and keep them moist.

Citrus-Butter Sauce

Make the base

While salmon rests, place a small skillet over medium heat. Add 4 tbs unsalted butter and melt. Add minced shallot and sauté 1–2 minutes until soft and translucent but not browned.

Deglaze & finish

Add 2 tbs white wine (or broth) and simmer 30 seconds to evaporate alcohol. Stir in 3 tbs fresh orange juice, 1 tbs lemon juice and 1 tbs capers. Let the sauce reduce 1–2 minutes, then remove from heat and swirl in any remaining 1 tbs butter to emulsify. Taste and season with 1 tsp salt and 1/2 tsp black pepper as needed. Stir in chopped parsley.

Plate

Spoon warm citrus-butter sauce over each salmon fillet and around the plate. Serve with roasted potatoes and asparagus, garnish with fresh dill sprigs and lemon wedges.