Spring Meals: Pan-Seared Salmon with Zesty Lemon - Baker Recipes

Ingredients

• 1 kg (2.2 lbs) Small New Potatoes
• 10 g (2 teaspoons) Fine Sea Salt (for boiling water)
• 30 g (2 Tbsp) Unsalted Butter, cut into small cubes
• 45 ml (3 Tbsp) Extra Virgin Olive Oil
• 30 g (packed 1/2 cup) Fresh Mint, finely chopped
• Freshly ground Black Pepper, to taste
• 4 x 170g (6 oz) Salmon Fillets, skin on
• 1 Tbsp (15 ml) Olive Oil (for searing)
• Fine Sea Salt and Freshly Ground Black Pepper, to taste (for salmon)
• 50 g (1 cup) Panko Breadcrumbs
• Zest of 1 Large Lemon (about 1.5 tsp)
• 20 g (1/4 cup) Fresh Parsley, finely chopped
• 10 g (2 Tbsp) Fresh Dill, finely chopped
• 450 g (1 lb) Asparagus Spears, woody ends snapped off
• 150 g (1 cup) Fresh or Frozen Peas
• 15 ml (1 Tbsp) Olive Oil (for greens)
• 1 Garlic Clove, finely minced
• Pinch of Flaky Sea Salt (for greens)