Atlantic Salmon Recipe

Prepare Salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dust the flesh side with the all-purpose flour and shake off excess; this helps the sauce cling and gives a slight crust.

Sear Salmon

Heat a large sauté pan over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil is shimmering, place salmon fillets skin-side down. Press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down 4–5 minutes until skin is crisp and golden and salmon is partially cooked up the side. Flip and cook 1–2 minutes more for medium doneness (adjust timing for thickness). Transfer salmon to a warm plate and tent lightly with foil.

Make Sauce

Reduce heat to medium. In the same pan, add remaining 2 tbs butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Deglaze with 1/2 cup dry white wine, scraping up browned bits; simmer 1–2 minutes to reduce slightly. Add 1/2 cup chicken or vegetable stock and 3 tbs fresh lemon juice, bring to a gentle simmer and reduce by about one-third (2–3 minutes). Stir in 1/4 cup heavy cream and let it warm and slightly thicken (1–2 minutes). Whisk in chopped fresh dill and 1 tsp lemon zest. Taste and adjust seasoning with salt and pepper. If you prefer a silkier finish, swirl in an extra tablespoon of cold butter off the heat to emulsify the sauce.

Finish and Rest

Return salmon to the pan, spoon the sauce over each fillet to glaze, and cook 30–60 seconds to rewarm (do not overcook). Remove from heat and let rest 1–2 minutes before plating.

Place cubed potatoes and peeled garlic cloves in a medium saucepan; cover with cold water by about 1 inch and add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes. Drain well, return to the hot pot to dry for 1 minute over low heat.

Add 3 tbs unsalted butter and warm milk (about 1/2 cup) to the potatoes and mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm until plating.

Preheat oven to 425°F (220°C). Toss the heirloom carrots with 1 tbs olive oil, 1 tsp honey (or maple syrup), 1 tsp chopped fresh thyme (or parsley), 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 18–25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges. Remove from oven and keep warm.

While the carrots roast, heat 1 tbs olive oil in a large skillet over medium heat. Add thinly sliced garlic and sauté 30 seconds until fragrant. Add chard stems first and cook 1–2 minutes to soften, then add chopped leaves, 1/4 tsp red pepper flakes (optional), and 1/4 tsp salt.

Sauté, stirring, until wilted and bright green, about 3–4 minutes. Finish with 1 tsp fresh lemon juice, adjust seasoning, and remove from heat.

Divide garlic mashed potatoes among 4 warm plates, making a shallow bed in the center. Place a salmon fillet on top of the mash. Spoon the white wine lemon dill garlic butter sauce generously over the salmon and a little onto the mash.

Arrange roasted heirloom carrots and a portion of sautéed chard beside the salmon. Garnish with a sprig of fresh dill and a lemon wedge. Serve immediately.