Pan Seared Salmon with Spring Vegetables
Ingredients
- 2 center-cut skin-on salmon fillets, each about 6 oz. (185 g)
- Kosher salt and freshly ground pepper
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. unsalted butter
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 2 small artichokes, halved lengthwise and steamed until just tender
- 8 radishes, halved lengthwise with stems intact
- 1 cup (5 oz./155 g) fresh or thawed frozen peas
- Fresh herb sprigs, such as dill or parsley, for garnish
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