5 oz. pan-seared salmon filet with roasted pepper cream sauce and gremolata. Served with citrus-herb quinoa and asparagus.

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Prepare and season salmon

Heat a large skillet over medium-high heat until hot. Add 3 tbs olive oil and 1 tbs butter. When shimmering, place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and fish is cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium. Remove salmon to a warm plate, tent loosely with foil and reserve.

Pan-sear

Return skillet to medium-low heat, add remaining 1 tbs butter and spoon melted butter over fillets briefly (30 seconds) to finish before plating. Squeeze a lemon wedge over each fillet.

Finish with butter

In a small saucepan or the same skillet wiped clean, heat 1 tsp olive oil over medium heat. Add minced shallot and saute until translucent, about 2–3 minutes. Add 1 clove minced garlic and cook 30 seconds until fragrant.

Add the drained roasted red peppers and 1 tbs stock. Simmer 2 minutes to warm through. Remove from heat and transfer mixture to a blender or use an immersion blender and purée until smooth.

Return puréed peppers to the pan over low heat, stir in 3 tbs heavy cream, 1 tsp lemon juice, salt and 1/2 tsp black pepper. Warm gently (do not boil) for 1–2 minutes to thicken slightly. Taste and adjust seasoning. Keep warm until plating.

Combine 1/4 cup finely chopped parsley, 1 tbs lemon zest, 1/2 clove very finely minced garlic, 1 tsp extra-virgin olive oil and 1/4 tsp salt in a small bowl. Stir to combine and set aside at room temperature to allow flavors to meld.

Rinse 1 cup quinoa in a fine-mesh sieve under cold water to remove bitterness. Drain well.

In a medium saucepan, bring 2 cups water and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes.

Fluff quinoa with a fork. Stir in 1 tbs olive oil, 1 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley, 1 tbs chopped dill, toasted nuts if using, 3/4 tsp salt and 1/2 tsp black pepper. Keep warm.

Preheat oven to 425°F (220°C) or heat a grill pan. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan.

Roast in the oven 10–12 minutes until tender-crisp and lightly browned, or grill/saute 6–8 minutes. Remove and sprinkle with 1/2 tsp lemon zest if desired.

Portion 1/4 of the citrus-herb quinoa onto each plate (about 3/4 cup cooked) and arrange a bundle of asparagus alongside (about 4–5 spears). Place one 5 oz salmon fillet on top or beside the quinoa.

Spoon 2–3 tablespoons of roasted red pepper cream sauce around or over the salmon. Sprinkle a small pinch of gremolata over the salmon to finish. Serve immediately with a lemon wedge.

salmon fillets (skin on), 5 oz each

kosher salt

black pepper, freshly ground

olive oil

unsalted butter

lemon wedges (for finishing)

jarred roasted red peppers, drained

heavy cream

vegetable or chicken stock (low sodium)

shallot, minced

garlic, minced

salt

black pepper

lemon juice

flat-leaf parsley, finely chopped

lemon zest (from 1 lemon)

garlic, very finely minced

extra-virgin olive oil

quinoa, rinsed

water

pine nuts or sliced almonds, toasted (optional)

lemon zest

fresh parsley, chopped

fresh dill, chopped

asparagus spears, trimmed

lemon zest (optional)

Salmon (GF)

Make Salmon (GF) Recipe in just 45m. 5 oz. pan-seared salmon filet with roasted pepper cream sauce and gremolata. Served with citrus-herb quinoa and asparagus.

Salmon (gf) Recipe

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