Scottish Salmon Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Pat the salmon fillets dry with paper towel and let sit at room temperature for 10 minutes. Rub each fillet with 1/2 tbs olive oil and season evenly with salt and pepper on both sides (press seasoning into flesh).

Sear and roast

Heat a large oven-safe skillet over medium-high heat until hot. Add remaining 1.5 tbs olive oil and place salmon skin-side down. Sear 2–3 minutes without moving until skin is crisp and releases easily. Transfer skillet to preheated oven and roast 6–8 minutes for medium (internal ~120–125°F / 49–52°C) or 9–10 minutes for well-done. Remove from oven and let rest 3 minutes before serving.

Rinse and cook grains

Rinse farro under cold water. In a medium saucepan, melt butter over medium heat. Add minced shallot and cook 2–3 minutes until softened but not browned, then add garlic and cook 30 seconds. Add rinsed farro, stir to coat in butter and toast 1 minute. Add stock and water, bring to a boil, then reduce to a simmer. Cover and cook until tender (pearled farro 20–25 minutes; adjust time for other grain blends).

Finish grains

Once tender, drain any excess liquid. Stir in lemon zest, chopped parsley, salt, and pepper. Adjust seasoning to taste and keep warm until plating.

Mix sauce

In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, Dijon mustard, honey, dill, chives, salt, and pepper until smooth. Taste and adjust acidity or salt as desired. Refrigerate until ready to serve; take out 10 minutes before plating to lose chill slightly.

Roast or blanch vegetables

If roasting: Toss asparagus and carrots with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper on a sheet pan in a single layer. Roast in the 425°F (220°C) oven alongside the salmon for 8–12 minutes, turning once, until tender-crisp and lightly caramelized. If blanching: Bring a pot of salted water to a boil; drop vegetables and cook asparagus 2–3 minutes (carrots 3–4 minutes) until bright and tender-crisp. Shock in an ice bath, then toss with olive oil, salt and pepper and briefly reheat in a skillet before serving.

Assemble plates by spooning a generous portion (about 3/4 cup) of ancient grains onto each plate. Place a salmon fillet on top or beside the grains. Arrange seasonal vegetables alongside. Spoon 1–2 tbs lemon-herb sauce over the salmon and a little on the grains, and garnish with microgreens or parsley and a sprinkle of flaky sea salt if using. Serve with a lemon wedge on the side.

Serve promptly

For best texture, serve immediately while salmon is warm and skin still crisp and grains are warm.