-
1
In a medium saucepan, melt 1 tablespoon of the butter over medium heat.
-
2
Add the spring onion and a pinch of salt and cook until softened, about 2 minutes.
-
3
Add the garlic and cook until fragrant but not browned, about 1 minute.
-
4
Add the asparagus, carrots, peas, broth, 3/4 teaspoon salt, and a few grinds of pepper.
-
5
Bring to a gentle simmer, cover the pan partially, and cook until the vegetables are just tender, about 5 minutes.
-
6
Remove from the heat.
-
7
Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large nonstick or cast-iron skillet over medium-high heat.
-
8
Season the salmon all over with 1 teaspoon salt and add the salmon, skin side down, to the pan.
-
9
Let cook undisturbed for at least 2 minutes, then carefully peek at the underside to check the browning.
-
10
When the skin is crispy and golden brown, flip the fillets over and lower the heat to medium.
-
11
Cook until the salmon is just barely firm to the touch, 2 to 4 minutes longer.
-
12
Rewarm the succotash, if necessary, and stir in the tarragon, lemon juice, and remaining 1 tablespoon butter.
-
13
Taste and season with additional salt if necessary.
-
14
Spoon succotash onto each of 4 individual plates, reserving some of the liquid in the pan.
-
15
Place a salmon fillet, skin side up so it stays crisp, on top of the veggies and drizzle with a little of the reserved liquid.
-
16
Serve with a lemon wedge on the side.
-
17
The crispy fried salmon skin is one of the best parts of this dish.
-
18
Its full of omega-3 fatty acids, helps keep the fillet moist, and provides textural contrast.
-
19
The dish will work with skinless fillets, but it wont be quite as good.
