This lemony pan-seared salmon from Adrianna Guevara Adarme of A Cozy Kitchen is exactly what you want to make on a crisp spring evening. It comes together in roughly 30 minutes, dirties just one pan, and is filled with fresh, seasonal flavors.
The star of the dish, naturally, is the simply seared salmon. Note: You might be tempted to scoot the salmon fillets around the pan as they cook, but don't—you'll know they're ready to flip once the skin starts to come away from the edge of the pan (try to flip them sooner and they might stick).
Of course, the salmon wouldn't be complete without its saucy sidekick: a bright, buttery mix of burst cherry tomatoes, chopped green olives, fresh parsley, minced anchovies, and lots of fresh lemon juice. As for what to sip alongside, you can't go wrong with Imagery Wine Collection's Pinot Noir—its jammy fruit notes complement the fattiness of the salmon nicely.
If you happen to have any leftover salmon, Adrianna recommends using it as the base for a refreshing Niçoise salad. All you need are fingerling potatoes, boiled eggs, green beans, plus a few more halved cherry tomatoes and green olives, and you're pretty much set. Arrange all the ingredients on a plate (or, if you want to fancy things up a bit, a nice oblong platter) next to large shredded pieces of the salmon, and drizzle it in a super-tangy vinaigrette. Adrianna's go-to dressing calls for 1/4 cup extra-virgin olive oil, the juice of 1 lemon, 1/2 teaspoon Dijon, 1 teaspoon honey, 1 tablespoon minced Italian parsley, and a big pinch each of salt and pepper. A crisp white wine, like Imagery Wine Collection's Chardonnay or a more citrus-forward Sauvignon Blanc, would also make a lovely pairing.
This recipe is shared in partnership with Imagery Wine Collection. —The Editors
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