Executive Private Lunch Recipe

Prep dressing and produce

Zest and segment the orange over a bowl to catch juices; reserve one segment for garnish. Finely mince the shallot. Thinly slice the cucumber into half-moons.

In a small jar or bowl combine white wine vinegar, minced shallot, Dijon mustard, honey, salt and pepper. Whisk while slowly adding 3 tablespoons extra-virgin olive oil until emulsified. Stir in 1 tablespoon of the orange juice. Taste and adjust seasoning.

In a large bowl toss mixed baby greens with cucumber slices and orange segments. Drizzle 2–3 tablespoons of the vinaigrette and toss gently to coat. Scatter toasted sliced almonds over the salad and hold chilled until plating (do not overdress).

Roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss zucchini, red bell pepper and baby carrots with 2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer and roast 18–22 minutes until tender and lightly caramelized, turning once halfway through. Remove from oven and keep warm.

Cook quinoa

While vegetables roast, place rinsed quinoa and 2 cups stock in a small saucepan. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in butter, chopped parsley and dill, and season with a pinch of salt and a squeeze of lemon juice. Cover to keep warm.

Season and sear salmon

Pat salmon dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds to keep skin flat. Sear 4–5 minutes skin-side down until skin is crisp and edges are opaque. Flip and cook 2–3 minutes more (depending on thickness) until salmon reaches medium doneness (125–130°F/52–54°C) or desired doneness. Remove from pan and rest 2 minutes. Squeeze lemon over fillets.

To serve, spoon a bed of herbed quinoa on each plate, arrange roasted vegetables alongside, and place salmon on top. Add a dollop of lemon herb yogurt sauce next to the salmon and garnish with microgreens if using.

In a small bowl combine Greek yogurt, lemon zest, lemon juice, chopped dill and chives, salt and pepper. Mix until smooth and chill. Adjust lemon and salt to taste. Spoon about 1–2 tablespoons per plate as a bright accompaniment to the salmon.

Make chocolate pots

Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream, milk and sugar over medium until just simmering (do not boil). Pour the hot cream over the chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in vanilla and a pinch of sea salt.

Divide the mixture into two small ramekins or glasses. Let cool to room temperature, then refrigerate at least 1 hour to set (can be made several hours ahead).

Before serving, top each pot with fresh raspberries or halved strawberries and a mint leaf.

Fill a pitcher with sparkling water and add lemon and orange slices and mint sprigs. Chill for 10–15 minutes so flavors infuse. Serve over ice if desired.