Salmon Supreme Recipe

Preheat and season

Pat salmon fillets dry with paper towel. In a small bowl combine 2 tbs olive oil, minced garlic, lemon zest and juice from half the lemon, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub mixture evenly over both sides of the fillets.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet / grill pan over medium-high heat until very hot and shimmering. Lightly oil grates or pan.

Grill the salmon

Place salmon skin-side down and cook without moving for 4–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 2–4 minutes more, until the internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium, or longer if preferred. Remove from heat and let rest 3 minutes.

Prepare vegetables

While the grill/pan heats, slice shallots, halve cherry tomatoes, cut zucchini into half-moons, slice red pepper, and trim and cut asparagus into 2-inch pieces.

Sauté aromatics

Heat 2 tbs olive oil and 1 tbs butter in a large sauté pan over medium heat. Add sliced shallots and cook 2–3 minutes until softened. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Cook vegetables

Add zucchini, red pepper and asparagus to the pan. Increase heat to medium-high and sauté, stirring occasionally, 4–6 minutes until vegetables are tender-crisp and beginning to brown.

Deglaze and finish

Pour 1 fl oz white wine (or broth) into the pan to deglaze, scraping up brown bits. Add cherry tomatoes and thyme, season with 1 tsp salt and 1/2 tsp pepper. Cook 1–2 minutes until tomatoes soften. Remove from heat and stir in 1 tbs cold diced butter to create a glossy finish.

Plate a generous bed of the sautéed vegetables on each plate. Place a rested salmon fillet on top of the vegetables (skin-side down or up, per preference). Spoon any accumulated juices from the fish over the fillet.

Garnish with chopped fresh parsley and serve with lemon wedges on the side for additional squeeze. Serve immediately.