In a blender or food processor combine mayonnaise, Greek yogurt, parsley, tarragon, chives, lemon juice, anchovy (if using), minced garlic, salt and pepper. Pulse to combine, then stream in 2 tbs olive oil while blending to emulsify. Adjust seasoning to taste. Chill while you prepare other components (about 10–15 minutes).

Pit roasted carrots

Roast carrots

Preheat oven to 425°F (220°C). Toss carrots with olive oil, honey (or maple), smoked paprika, salt, pepper and the thyme sprig. Spread on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once halfway, until edges are caramelized and carrots are tender. Remove thyme sprig. If you have access to a wood- or coal-pit, roast in a covered roasting pan over embers for a similar time to impart smoky flavor.

Roasted Hazel Dell mushrooms

Sauté mushrooms

Preheat oven to 425°F (220°C) (can roast mushrooms on same sheet as carrots if space allows). Toss mushrooms with 1 tbs olive oil, minced shallot, thyme leaves, salt and pepper. Spread on a baking sheet and roast 12–15 minutes until browned and tender, stirring once. Alternatively, sauté in a skillet over medium-high heat in 1 tbs olive oil until deeply browned, about 6–8 minutes. Keep warm.

Spinach

Toss baby spinach with 1 tsp olive oil and 1/4 tsp salt just before plating so it wilts slightly but remains bright (or briefly sauté 30–45 seconds in a hot pan). Set aside.

Salmon

Prepare salmon

Pat salmon fillets very dry with paper towels. Season both sides with kosher salt and pepper. Let sit 10 minutes at room temperature while other components finish.

Sear salmon

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl. Place salmon skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down without moving 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and add 2 tbs butter to the pan. Spoon melted butter over the fillets while cooking the second side 30–60 seconds for medium; cook a further 1–2 minutes for well-done. Remove from heat and finish with 1 tbs lemon juice spooned over the top. Transfer to a warm tray and let rest 1–2 minutes.

Herb salad & garnish

Toss the mixed tender herbs with 1 tsp olive oil, lemon zest and flaky sea salt. Keep delicate until plating.

Plating & finishing

Divide spinach among 4 warm plates, spreading into a bed. Arrange pit roasted carrots and roasted mushrooms beside the spinach. Place a seared salmon fillet on top of or next to the spinach. Spoon 1–2 tbs green goddess dressing alongside or lightly drizzled over the salmon (use less on the spinach if you want it as a bed). Garnish with the herb salad and scatter microherbs or chives. Serve with lemon wedges and flaky sea salt at the table.