Creamy Salmon with Crispy Vegetables

Method

1. Pat the salmon fillets very dry with paper towels and brush them with olive oil. Season with salt and pepper.
2. In a non-stick skillet over medium-high heat, sear the fillets for 2½ minutes per side. Set aside.
3. For the sauce, melt 10 g butter (or heat olive oil) in a saucepan over medium heat. Add the finely chopped onion and sauté gently until soft but not colored, about 3 minutes.
4. Pour in the sparkling wine and let it bubble for 2 minutes. Add the fish or vegetable broth, then increase the heat to high and boil until the liquid reduces to one-third of its original volume.
5. Stir in the heavy cream, a pinch of salt and pepper. Lower the heat to medium and simmer until the sauce thickens slightly, about 3–4 minutes.
6. Just before serving, reheat the sauce to a boil. Taste and adjust seasoning. Remove from heat, add the cold butter in pieces, and swirl the pan until the butter melts and the sauce becomes glossy and velvety. Sprinkle with chopped chives.
7. For the vegetables, wash the baby carrots thoroughly (with skin on) and drain. Trim the asparagus.
8. Heat a non-stick skillet over high heat. Add the carrots, asparagus, and thyme sprig. Sauté for 4–5 minutes, seasoning with salt and pepper. Drizzle with a little honey and lemon juice, then sprinkle with lemon zest. The vegetables should remain crunchy; if you prefer them softer, blanch them for 2–3 minutes before sautéing.
9. To serve, place a salmon fillet on each plate, spoon some sauce around it, and arrange the vegetables on the side.