Pat the salmon fillets dry with paper towel. In a small bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp Espelette pepper, 1 tsp sea salt and 1/2 tsp black pepper. Place fillets skin-side down in a shallow dish or rimmed plate and brush or spoon the marinade evenly over the flesh. Let sit at room temperature for 15 minutes or refrigerate up to 30 minutes (if cold, allow 10 minutes to come closer to room temp before cooking).

Cook the salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes until the skin is crisp and the fillet is cooked about two-thirds of the way up. Flip and cook 1–2 minutes more for medium (internal temp 125–130°F / 52–54°C) or longer to desired doneness. Alternatively, finish in a 400°F (200°C) oven for 4–6 minutes after searing. Remove from pan and rest 3 minutes, skin-side down.

Fennel & Spring Onion Salad

Prepare vegetables

Trim and thinly slice the fennel bulb (reserve fronds) so you have about 1 cup. Thinly slice the white and light-green parts of 4 spring onions on the bias. Place fennel and spring onions in a bowl and add chopped parsley and lemon zest.

Make dressing and toss

In a small jar or bowl whisk together 2 tbsp olive oil, 1 tsp white wine or sherry vinegar, 1/2 tsp honey (or maple), 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over fennel mix and toss to combine. Let sit 5–10 minutes to soften fennel slightly and meld flavors.

Finishing & Plating

Divide the fennel and spring onion salad among 4 plates. Place one salmon fillet on top of each salad or slightly to the side. Sprinkle reserved chopped fennel fronds over the fish and salad, then dust each fillet with a light pinch (about 1/8 tsp) of Espelette pepper for color and mild heat. Serve with a lemon wedge alongside for squeezing.