Santa Lucia Highlands, Ca Recipe

Season and rest

Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you preheat and prepare vegetables.

Sear the salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let shimmer. Place salmon fillets skin-side down in the pan, spacing them so they don’t crowd. Press gently for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way through. Flip carefully and cook an additional 1–2 minutes depending on thickness for medium doneness (internal temp ~125–130°F / 52–54°C). Transfer salmon to a warm plate and tent loosely with foil while you make the sauce.

Sauté the shallot

Wipe the skillet lightly if heavily browned, leaving fond (brown bits) for flavor. Return to medium heat and add 1 tablespoon butter. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Deglaze and reduce

Add 1/2 cup dry white wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to simmer briskly for 2–3 minutes until reduced by about half.

Finish the sauce

Add 1/2 cup low-sodium stock, 2 tablespoons fresh lemon juice, and 1 tablespoon capers. Simmer gently for 2–3 minutes to meld flavors. Remove pan from heat and whisk in the remaining 1 tablespoon butter, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep sauce warm.

Cook the baby potatoes

Place halved baby potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a fork, about 10–12 minutes depending on size. Drain well and return to the pot.

Sear potatoes and asparagus

While potatoes cook, preheat a large skillet or grill pan over medium-high. Toss drained potatoes with 1 tablespoon olive oil, 1 tablespoon thyme leaves, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add potatoes to the hot pan cut-side down and sear 3–4 minutes until golden. Add the trimmed asparagus and the remaining 1/2 tablespoon olive oil; toss and cook until asparagus is bright green and just tender, about 3–4 minutes more. If some asparagus is thicker, give those pieces a little longer. Adjust seasoning to taste.

Keep warm

Transfer potatoes and asparagus to a warmed serving platter and tent lightly with foil while you plate the salmon.

Place a portion of warm asparagus and baby potatoes on each plate. Set a salmon fillet over the vegetables, skin-side down or up per preference. Spoon 2–3 tablespoons of the warm white wine & lemon pan sauce over each fillet and some around the vegetables.

Garnish each plate with a sprinkle of chopped parsley, a few capers from the sauce if desired, a small handful (about 1/4 cup) of microgreens or baby arugula, a lemon wedge, and an optional light drizzle (about 1 teaspoon) of olive oil over the greens.

Serve immediately so the salmon remains crisp at the skin and the sauce is warm.