Pan-Seared Salmon with Chive-Dill Compound Butter, Lemon-Parsley Orzo, and Arugula-Spinach Salad

Begin by preparing the Chive-Dill Compound Butter. Finely mince 1 tablespoon of fresh dill and 1 tablespoon of fresh chives. In a small bowl, combine the minced herbs with 4 tablespoons of softened unsalted butter and 1 teaspoon of lemon zest. Mix thoroughly until the herbs are evenly distributed. Place the mixture on a piece of plastic wrap, roll it into a log shape, and refrigerate for at least 30 minutes to firm up.

Prepare the vegetables and aromatics. Peel and finely mince 1 large shallot and 2 cloves of garlic. Finely chop 1/4 cup of fresh parsley. Wash and dry 2 cups of baby arugula and 2 cups of baby spinach. Thinly slice 3 radishes into rounds. Zest and juice the 2 lemons, keeping the zest and juice separate.

Start the Lemon-Parsley Orzo. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the minced shallots and all of the minced garlic. Sauté for 2 minutes until fragrant. Add 1.5 cups of uncooked orzo and stir for 2 minutes to lightly toast the grains.

Pour 3 cups of chicken broth into the orzo. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes or until the liquid is absorbed and the orzo is tender. Once cooked, remove from heat and stir in 1/4 cup of chopped parsley and 1 tablespoon of lemon juice.

While the orzo simmers, prepare the salad dressing. In a small jar or bowl, whisk together the remaining minced shallots, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, and 3 tablespoons of olive oil. Season with salt and pepper to taste.

Prepare the salmon. Pat the 4 salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper. This dryness is essential for a proper sear.

Heat 2 tablespoons of olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Once the oil is shimmering and just beginning to smoke, place the salmon fillets in the pan, skin-side down. Press down firmly with a spatula for 30 seconds to ensure even contact for crispy skin.

Sear the salmon for 5 minutes without moving it. Carefully flip the fillets and cook for another 3-4 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.

While the salmon rests for 3 minutes, toss the 2 cups of arugula, 2 cups of spinach, and sliced radishes with the prepared vinaigrette in a large bowl.

To serve, portion the Lemon-Parsley Orzo onto four plates. Place a salmon fillet next to the orzo and top the hot fish with a thick slice of the chilled Chive-Dill Compound Butter. Serve the Arugula-Spinach salad on the side.