Duo Plate Recipe

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss baby carrots, baby potatoes, and asparagus with 2 tbs olive oil, 1 tbs chopped thyme (or rosemary), 0.75 tsp salt and 0.5 tsp black pepper until evenly coated. Spread in a single layer.

Roast in the preheated oven for 20–25 minutes, shaking the pan once halfway, until the potatoes are tender and vegetables are lightly caramelized. Remove from oven and keep warm. (Add asparagus in the final 8–10 minutes if you prefer it more tender-crisp.)

While the oven heats, place a medium saucepan over medium heat and add 1 tbs olive oil. Add the finely chopped shallot and cook 2–3 minutes until translucent but not browned.

Add the rinsed quinoa and toast, stirring, for 1 minute. Add 2 cups stock and 0.5 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed.

Turn off the heat and let quinoa rest, covered, for 5 minutes. Fluff with a fork, then stir in 1 minced garlic clove, 0.5 cup thawed peas, 2 tbs chopped parsley, 1 tsp lemon zest, and 0.25 tsp black pepper. Adjust seasoning to taste and keep warm.

Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide evenly between fillets). Let rest at room temperature for 10 minutes while other components finish.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and when it shimmers, place the salmon fillets skin-side down. Press gently for 10 seconds to prevent curling.

Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side. Flip carefully and add 1 tbs butter to the pan. Spoon melted butter over the tops while cooking 1–2 more minutes for medium doneness (cook 2–3 minutes more for well-done).

Remove salmon to a plate, squeeze half a lemon over the fillets and sprinkle with 1 tbs chopped dill. Tent loosely with foil to keep warm.

In the warm skillet used for salmon, reduce heat to medium-low and add 3 tbs unsalted butter. When it begins to foam, add 1 minced garlic clove and cook 20–30 seconds until fragrant (do not brown).

Add 2 tbs white wine (or extra stock) and simmer 1 minute to deglaze the pan, scraping any browned bits. Stir in 1 tbs fresh lemon juice, 0.25 tsp salt and a pinch (0.125 tsp) black pepper. Taste and adjust seasoning. Keep sauce warm.

Portion warm quinoa pilaf onto two plates, arrange a salmon fillet beside each, and spoon 1–2 tbs of the lemon-butter sauce over each fillet and a little over the quinoa.

Divide the roasted baby vegetables between plates. Garnish with a small handful of microgreens or baby arugula and an extra lemon wedge. Serve immediately.