Salmon⭑ Recipe

BRUNCH

1. 1

   Preheat and prep

   Preheat the oven to 425F (220C) and line a sheet pan with parchment.

2. 2

   Roast Tuscan potatoes

   In a large bowl, toss the baby potatoes with 2 tbsp olive oil, 1 tbsp Tuscan seasoning, 1 tsp salt, and 0.5 tsp black pepper. Spread in a single layer on the prepared baking sheet and roast 25–30 minutes, flipping once halfway, until tender and golden.

3. 3

   Sear salmon

   Pat dry the salmon fillets. Season with salt, pepper, and 0.5 tsp Tuscan seasoning. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Place salmon skin-side down and sear 4–5 minutes until skin is crisp. Flip and add 2 tbsp butter and 2 cloves minced garlic; baste 1–2 minutes until just cooked through (internal 125–130F / 52–54C). Squeeze juice from half a lemon over the salmon.

4. 4

   Sauté broccolini

   In a separate skillet, heat 1 tbsp olive oil over medium heat. Add trimmed broccolini and sauté 3–4 minutes until bright green and tender-crisp. Add 1 clove minced garlic in the last minute. Season with a pinch of salt and pepper. Finish with a light lemon zest if desired.

5. 5

   Finish and plate

   When potatoes are crisp, remove from oven and toss with chopped parsley and thyme. Plate the salmon with the Tuscan potatoes and broccolini. Squeeze the remaining juice from the lemon over the plates and garnish with parsley.