Everything Crusted Salmon* Recipe

Prep and coat

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Brush the top of each fillet with about 1/2 teaspoon Dijon mustard and press 1 tablespoon everything bagel seasoning onto the mustard-coated side to create an even crust. Refrigerate while other components are prepared (up to 30 minutes).

Cook salmon

Preheat oven to 425°F (220°C). Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until shimmering. Place salmon crust-side down (seasoned side up will be on top in the pan) and sear crust for 1–2 minutes to set the seasoning — do not move. Flip salmon quickly so crust faces up and transfer skillet to the preheated oven. Roast 6–8 minutes, until salmon reaches desired doneness (internal temperature ~125–130°F for medium). Remove from oven and let rest 2 minutes. If crust needs more color, broil 1 minute, watching closely.

Toast and simmer

In a medium saucepan, melt 1 tablespoon unsalted butter over medium heat. Add Israeli couscous and toast, stirring, for 2–3 minutes until lightly golden. Add rinsed quinoa and stir for 30 seconds. Pour in 3 cups stock and add 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 10–12 minutes until couscous and quinoa are tender and liquid is absorbed.

Finish

Remove pan from heat, fluff grains with a fork. Stir in lemon zest, lemon juice, and 2 tablespoons chopped parsley. Adjust seasoning with salt and pepper to taste and keep warm until plating.

Sauté vegetables

While grains cook, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add cherry tomatoes, sun-dried tomatoes, artichoke hearts, and roasted red pepper. Cook 3–4 minutes until tomatoes begin to soften.

Wilt spinach & finish

Add baby spinach in batches, tossing to wilt each addition. Once all spinach is wilted (about 2 minutes), stir in torn basil, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and remove from heat. Keep warm.

Reduce aromatics

In a small saucepan over medium heat, combine minced shallot, dry white wine, and white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (3–6 minutes).

Mount butter

Lower heat to very low. Stir in heavy cream. Whisk in cold butter, one cube at a time, whisking constantly to emulsify and form a smooth sauce. Keep sauce warm but do not boil. Stir in lemon juice, salt, and white pepper. Add cooked lobster pieces just to warm through (30–60 seconds). Taste and adjust seasoning.

Divide warm couscous-quinoa blend among four plates (about 1 heaping cup per plate). Spoon Tuscan vegetables alongside or over the grains. Place an everything-crusted salmon fillet on top. Spoon lobster beurre blanc around and lightly over the salmon (about 2–3 tablespoons per plate), ensuring lobster pieces are distributed. Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.