Pan-Seared Salmon with Lemon-Caper Piccata Sauce, Herb-Roasted Fingerling Potatoes, and Sautéed Kale

Preheat your oven to 400°F (200°C). Wash 1 lb fingerling potatoes under cold water and slice them in half lengthwise. Wash 1 bunch Lacinato kale, remove the tough center ribs, and thinly slice the leaves into ribbons.

Strip the leaves from 1 sprig fresh rosemary and 2 sprigs fresh thyme; finely mince the herbs. Mince 4 cloves garlic and 1 large shallot. Finely chop 1/4 cup fresh parsley. Zest 1 whole lemon to get 1 tsp zest, then cut it in half and squeeze to collect 2 tbsp juice.

On a large baking sheet, toss the halved 1 lb potatoes with 2 tbsp olive oil, the minced rosemary, half of the minced thyme, 1 tsp salt, and 1/2 tsp black pepper. Spread them in a single layer with the cut side down for maximum caramelization. Roast for 30-35 minutes until golden and tender.

While potatoes roast, pat 4 (6-oz) raw salmon fillets extremely dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

In a large stainless steel or cast iron skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is shimmering and just beginning to smoke, place the salmon fillets skin-side down in the pan. Press gently with a spatula for 30 seconds to prevent curling. Sear for 4-5 minutes without moving them until the skin is crispy and releases easily from the pan. Flip and cook for an additional 2-3 minutes. Remove salmon to a plate and tent loosely with foil to rest.

In a separate medium skillet, heat 1 tbsp olive oil over medium heat. Add half of the minced 4 cloves garlic and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant. Add the chopped kale ribbons and 2 tbsp water. Sauté for 5-7 minutes until the kale is wilted and tender. Season with 0.5 tsp salt and set aside.

Return to the salmon skillet (do not wipe out the brown bits, which is the fond). Reduce heat to medium and add 1 tbsp unsalted butter. Add the minced 1 shallot and sauté for 2 minutes until translucent. Add the remaining minced garlic and 2 tbsp drained capers; cook for 1 minute.

Pour 0.25 cup dry white wine into the skillet, scraping the bottom with a wooden spoon to deglaze and incorporate the fond into the liquid. Simmer for 2-3 minutes until the wine is reduced by half.

Add 0.5 cup chicken stock and 2 tbsp lemon juice to the skillet. Simmer for 3-4 minutes until the sauce has thickened slightly and the flavors have melded.

Turn off the heat. Whisk in the remaining 2 tbsp cold unsalted butter, the chopped 1/4 cup parsley, and 1 tsp lemon zest. Continue whisking until the butter is fully melted and the sauce is glossy and emulsified.

Plate the salmon alongside a portion of the roasted potatoes and sautéed kale. Spoon the lemon-caper piccata sauce generously over the salmon fillets and serve immediately.