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Salmon with Spring Vegetables


Wild Pacific chinook, or king, salmon is available
from April through October, and is the perfect
choice for this dish, especially when paired with
fresh vegetables from your garden or local farmers'

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  • Salt
  • 16 sugar snap peas, trimmed
  • 4 small carrots, diced
  • 2 baby turnips, peeled, trimmed, diced
  • 1 cup fresh shelled peas
  • 10 spears asparagus, trimmed and cut into 2" pieces
  • 8 baby artichokes, outer leaves removed and discarded
  • down to tenderest inner leaves, trimmed, and halved
  • lengthwise
  • 5 tbsp. Clarified butter
  • 2 tbsp. extra-virgin olive oil
  • 12 oz. chanterelles, cleaned and quartered
  • 4 cloves garlic, peeled and minced
  • Freshly ground black pepper
  • 2 baby leeks, trimmed, cut into 1/2"-thick rounds, and
  • washed
  • 1/2 small bulb fennel, trimmed and thinly sliced crosswise
  • 1/2 cup crisp white wine, such as a Chablis
  • 4 6-oz. pieces center-cut fresh salmon, preferably
  • chinook, or king, salmon
  • Leaves of 10 sprigs parsley, chopped
  • 4 chives, chopped


Servings 4


Step 1

1. Preheat oven to 325°. Melt 1 tbsp. of the clarified butter in 1 tbsp. of the oil in a large skillet over medium-high heat. Add chanterelles and garlic and sauté until soft, 5-7 minutes. Season to taste with salt and pepper, transfer to a small bowl, and set aside. Melt 1 tbsp. of the butter in skillet. Add leeks and fennel, season to taste with salt and pepper, and stir to coat with the butter. Cover skillet and cook vegetables, stirring often, until soft, about 5 minutes. Increase heat to medium, add wine and water and vegetables, and simmer, uncovered, until liquid reduces by half, 10-15 minutes.

2. Meanwhile, put salmon, skin side down, on a sheet pan, rub all over with 1 tbsp. Clarified butter, and season with salt and pepper. Bake salmon for 12-15 minutes for medium rare. Just before salmon has finished cooking, add remaining 3 tbsp. of claified butter to the vegetable mixture. Cook about 2 minutes. Stir in parsley and chives and adjust seasonings.

4. Carefully peel off and discard skin from salmon. Divide salmon among four warm plates and spoon vegetables and sauce over fish.

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