Rosemary Garlic Salmon

Salmon seared in cast iron and basted with garlic rosemary butter, cauliflower and a honey-dressed salad

· 36 minutes start to finish · seafood supper

The fish

Four thick fillets, skin on, patted dry and salted, while the pan comes up to heat with a knob of butter

start Four salmon fillets on the board +6 min Mise en place, the pan heating with butter

Into the pan

Skin-side down first, left alone to crisp and release, then flipped once

+10 min Salmon laid skin-side down in the pan +14 min Flipped and browning

The salad

While the fish cooks, basil and thyme come off the stalks and get chopped for a quick dressing

+16 min Basil and thyme on the board next to the measuring cup +19 min The herbs chopped fine

Garlic and rosemary butter

Garlic and a rosemary sprig go into the foaming butter, then it gets spooned back over the fillets again and again

+20 min Garlic and rosemary added to the pan +23 min The butter foaming around the fish +25 min Spooning the garlic butter over the salmon

Onto the plates

The salmon comes out glazed while the pan is still going, and cauliflower gets cut for the side

+27 min Cauliflower cut, the pan still bubbling +27 min Salmon divided onto two plates

Dressing the salad

Honey and oil whisked into the herbs, then poured over the raw pepper and cucumber

+30 min Honey spooned into the dressing +31 min Oil poured into the measuring cup +32 min The dressing poured over the salad

Served

A squeeze of lemon over the top, cauliflower and salad alongside

+34 min Plated salmon with cauliflower and the pepper-cucumber salad

+36 min Both plates and the salad bowl on the table