Add Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present.

Season both sides of each fillet evenly with kosher salt (about 3/4 tsp per side for medium fillets) and freshly ground black pepper.

Zest the lemon, then cut it in half. Reserve the zest for the herb butter and slice one half into thin wedges for serving.

Heat a large ovenproof skillet over medium-high heat until hot. Add 1–2 tablespoons olive oil and swirl to coat.

Place the salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure even contact. Sear without moving for 3–4 minutes, until the skin is crisp and releases easily from the pan.

Flip the fillets and sear the flesh side for 30–60 seconds to color. Transfer the skillet to a preheated 400°F (200°C) oven and roast for 5–8 minutes, depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For well done, cook to 140°F (60°C).

Remove the skillet from the oven. Spoon a generous tablespoon of the herb butter over each fillet and let rest 3–4 minutes. Finish with a squeeze of lemon juice and serve with lemon wedges.

While the oven preheats (or earlier), combine softened butter, chopped parsley, chives, minced garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.

Mix until evenly combined. Taste and adjust seasoning. Keep at room temperature if using immediately, or shape into a log on plastic wrap and chill for up to 3 days.

Roasted baby potatoes

Preheat oven to 400°F (200°C) if not already. Halve baby potatoes, toss with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Spread on a baking sheet cut-side down and roast 20–25 minutes until tender and golden. Serve warm.

Simple mixed greens

Whisk together 1 tablespoon red wine vinegar (or lemon juice), 2 tablespoons extra-virgin olive oil and 1 teaspoon honey or mustard. Toss with 4 cups mixed greens just before serving.