Bowl Of Food Pan Seared Salmon With Roasted Vegetables

SHEET-PAN ROASTED SALMON NIçOISE SALAD

Steps:

• Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
• While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
• Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
• Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
• Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
• Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

BOWL OF FOOD: PAN-SEARED SALMON WITH ROASTED VEGETABLES

Steps:

• Place a medium pot with salted water over a medium-high flame to boil. Once it comes to a simmer, add dried farro, reduce heat, and simmer until puffed and tender, about 15 minutes. Drain. Season with salt and pepper and set aside.
• Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place diced vegetables in a single layer across the pan. Drizzle generously with olive oil. Season with sea salt and fresh cracked black pepper. Sprinkle with crushed red pepper flakes. Roast until vegetables are tender and golden brown, flipping a few times during baking. The amount of time in the oven depends on your vegetables, so just keep an eye on them.
• To make the salmon, place a medium skillet over medium-high heat. Add enough olive oil to generously coat the bottom of the pan. Add the salmon skin side down and cook for 4 to 5 minutes until the skin is crisp. Carefully flip and place in the oven for 5 minutes more.
• Remove from the oven and allow to cool slightly.
• Stir together yogurt, cucumber, sea salt and cracked black pepper.
• To serve, layer farro in a bowl. Top with roasted vegetables, crisp salmon, a spoonful of yogurt sauce and wedge of lemon.