Salmon Plate Recipe

Bring salmon to room temperature

Remove salmon from the refrigerator 15-20 minutes before cooking so it cooks evenly.

Season

Pat salmon fillets dry with paper towels. Rub each fillet with 2 tbs divided olive oil, then sprinkle with kosher salt (about 3/4 tsp per fillet total divided) and freshly ground black pepper evenly on both sides. If skin-on, season the skin side lightly.

Preheat pan

Heat a large skillet (cast-iron or heavy-bottomed) over medium-high heat until hot but not smoking, about 2–3 minutes.

Sear skin (if skin-on)

Add 1 tbs olive oil to the hot pan. Place fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes until skin is crisp and edges are opaque about 70% up the side.

Finish cooking

Flip fillets gently, add 1 tbs butter to the pan and baste the tops with melted butter for 1.5–3 minutes depending on thickness (target internal temp 125–130°F / 52–54°C for medium-rare to medium). Remove from pan and rest 3 minutes. Squeeze half a lemon over each fillet before plating.

Combine sauce ingredients

While salmon rests, in a small bowl whisk together 1/2 cup Greek yogurt (or crème fraîche), 2 tbs mayonnaise, 2 tbs chopped dill, 1 tbs chopped parsley, 1 tbs lemon juice, 1/2 tsp lemon zest, 1 minced garlic clove, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth and well combined.

Adjust and chill

Taste and adjust seasoning with more lemon juice or salt if needed. Keep chilled until serving. The sauce can be made up to 1 day ahead and kept refrigerated.

Prepare potatoes

Place baby potatoes in a pot, cover with cold salted water, bring to a boil, and simmer 10–12 minutes until fork-tender. Drain, then toss with 1 tsp butter, a pinch of salt and pepper. Keep warm.

Cook asparagus

Toss asparagus with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Heat a second skillet over medium-high heat or use the same pan after salmon is removed. Sear asparagus for 3–5 minutes, turning occasionally, until bright green and tender-crisp. Alternatively roast at 425°F (220°C) for 8–10 minutes.

Arrange a portion of potatoes and asparagus on each plate. Place a rested salmon fillet on top or beside the vegetables. Spoon a generous tablespoon of herb lemon sauce beside or on the salmon (use more to taste). Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.