Pat salmon fillets dry with paper towels. Season both sides lightly with sea salt and freshly ground black pepper. Allow to sit at room temperature for 10–15 minutes while you prepare other components.

Pan-sear salmon

Heat a large skillet over medium-high heat. Add 2 tbs neutral oil and warm until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Sear skin-side down for 3–4 minutes without moving until skin is crisp and browned. Flip carefully and add 2 tbs unsalted butter to the pan. Spoon melted butter over the top while cooking for another 1.5–2 minutes for medium doneness (internal temp ~50–52°C / 122–126°F). Remove salmon to a warm place, spoon 1 tsp lemon zest over each fillet.

Lobster

Warm and finish lobster

In a small sauté pan over medium heat, melt 1 tbs unsalted butter. Add 1 tbs minced shallot and sweat gently for 1–1.5 minutes until translucent but not browned. Add chopped lobster meat and warm for 45–60 seconds just to heat through. Stir in chopped chives, season with 1/4 tsp sea salt and 1/4 tsp black pepper. Remove from heat and keep warm. Do not overcook lobster to preserve texture.

Gnocchi & Spring Peas

Cook gnocchi and peas

Bring a medium pot of generously salted water (about 1 tsp kosher salt) to a rolling boil. Add gnocchi and cook according to package or until they float, about 2–3 minutes for fresh gnocchi. During the last 30–45 seconds of cooking, add the peas to blanch. Use a slotted spoon to transfer gnocchi and peas to a bowl or sauté pan, reserving about 1/4 cup of the cooking water.

Sauté gnocchi

In a large skillet over medium heat, warm 1 tbs olive oil and 1 tbs butter until butter foams. Add the drained gnocchi and peas and sauté 2–3 minutes, turning to brown the gnocchi lightly and heat peas through. If mixture seems dry, add 1–2 tbs reserved cooking water. Season with a pinch of kosher salt and 1/4 tsp freshly ground black pepper. Keep warm.

Lemon Jus

Reduce aromatics

In a small saucepan over medium heat, add 1 tsp minced shallot and sauté briefly until soft (about 30 seconds). Pour in 1/4 cup dry white wine and simmer until reduced by half, about 2–3 minutes.

Make jus

Add 1/2 cup fish or chicken stock and simmer gently until sauce reduces to about 1/4–1/3 cup and slightly thickened, about 5–7 minutes. Remove from heat and whisk in 1 tbs fresh lemon juice and 2 tbs cold unsalted butter, whisking continuously to emulsify and slightly thicken the jus. Stir in 1/2 tsp lemon zest, 1/4 tsp sea salt and 1/8 tsp freshly ground pepper. Keep warm; if sauce needs thinning, add a splash of stock or water.

Plating & Finish

Divide gnocchi and peas between two warm plates, creating a small nest near the center of each plate.

Place one Ora King salmon fillet on top of each gnocchi nest, skin-side up or down per preference (skin-side up if you want crunchy skin exposed).

Spoon warm lobster meat beside or atop the salmon as desired, placing some lobster pieces on the gnocchi as well.

Ladle 1–2 tbs of lemon jus around the base of the gnocchi and salmon (not directly over the crispy skin if you want to retain crispness).

Garnish with microgreens or pea shoots, a light sprinkle of extra lemon zest or a lemon wedge on the side. Serve immediately.