Wild caught Alaskan sockeye salmon Recipe

Marinate the salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub the marinade over both sides of the fillets and let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook the salmon

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil (if skillet is dry). When hot, place salmon fillets skin-side down (if skin-on). Sear undisturbed for 3–4 minutes until a golden crust forms, then carefully flip and cook 2–3 minutes more for medium (internal temperature 125–130°F / 51–54°C) or longer to preferred doneness. Transfer salmon to a plate and tent loosely with foil to keep warm.

Sauté vegetables

Using the same skillet, lower heat to medium and add 2 tbs olive oil. Add the sliced shallot and sauté 1–2 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add zucchini and yellow squash and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté 3–4 minutes until vegetables are just tender but still have bite.

Add tomatoes & olives

Add the grape tomatoes and halved kalamata olives to the skillet. Cook 2–3 minutes until tomatoes begin to soften and release juices. Spoon a bit of the pan juices with the vegetables to deglaze the skillet, scraping any browned bits into the vegetables. Push vegetables to the side of the skillet to make space for the sauce to form.

Make the sauce

Reduce heat to medium-low. Add 3 tbs unsalted butter to the empty space in the skillet and let it melt. Stir in 1 tbs white wine (or broth) and let it simmer 30–60 seconds to reduce slightly. Add the lemon zest, 1 tsp lemon juice, 1/2 cup chiffonaded basil, and 1/8 tsp red pepper flakes (if using). Stir to combine and emulsify the butter into a glossy sauce. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper, adjusting as needed.

Combine sauce with vegetables

Toss the vegetables in the basil butter sauce so they’re evenly coated. If the sauce seems tight, add 1–2 tbs reserved pasta cooking water (or a splash of broth) to loosen.

Cook the pasta (or rice)

If serving with spinach fettuccine: bring a large pot of salted water to a boil and cook 8 oz spinach fettuccine according to package instructions until al dente (usually 7–9 minutes for dried, 2–4 minutes for fresh). Reserve 1/2 cup of the pasta cooking water before draining. If serving with basmati rice: rinse 1 cup rice until water runs clear, combine with 1 3/4 cups water in a saucepan, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork.

Toss pasta with sauce (if using pasta)

Return drained pasta to the pot or a large bowl. Add the vegetable and basil butter mixture to the pasta along with 2–3 tbs reserved pasta water as needed and toss until everything is evenly coated.

Plate & finish

Place a bed of pasta or a scoop of basmati rice on each plate. Top with a salmon fillet and spoon the vegetable and basil butter mixture over the salmon. Sprinkle 1/2 cup crumbled feta evenly across the plates and garnish with 1/4 cup torn basil leaves. Serve with lemon wedges on the side for squeezing over the salmon.