# Wild King Salmon with Tomato Sofrito, Asparagus, and Olive Oil–Steamed Potatoes > Wild king salmon sits over lightly charred asparagus with a chunky tomato sofrito full of sweet vegetables and fresh parsley. Steamed yellow potatoes, split just enough to catch a generous drizzle of olive oil, round out a simple early-summer supper. - URL: https://www.chezjk.com/recipes/pan-seared-wild-king-salmon-with-tomato-sofrito-charred-asparagus-and-steamed-ne - Author: Jonathan Katzman - Cooked and photographed: 2022-06-15 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Wild King Salmon with Tomato Sofrito, Asparagus, and Olive Oil–Steamed Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fc6e80545b8581ae2.jpg) ## Pan-Seared Wild King Salmon A dry surface and a skin-first sear give rich king salmon a crisp contrast without needing a heavy sauce. ### Ingredients - 4 6-ounce skin-on wild king salmon fillets, pin bones removed - 1 tablespoon ghee - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Pat the salmon very dry, especially the skin. Season with salt and pepper just before cooking. 2. Heat a large skillet over medium-high heat. Add the ghee, then place the salmon skin-side down, leaving space between portions. Press gently with a spatula for the first 20 seconds so the skin makes even contact. 3. Reduce the heat to medium and cook for 5–7 minutes, until the skin releases easily and the flesh is turning opaque up the sides. 4. Turn and cook for another 2–4 minutes, adjusting for thickness. Check the thickest part with an instant-read thermometer; cook to 145°F for fully cooked fish. If the outside browns before the center is ready, lower the heat. 5. Transfer to a warm plate, skin-side up, and rest briefly while arranging the vegetables. ### Notes - Use two skillets or cook in batches if necessary; crowding prevents the skin from crisping. ## Chunky Tomato and Vegetable Sofrito Slowly softened aromatics give the tomatoes sweetness and depth, while parsley and a small splash of vinegar keep the topping lively. ### Ingredients - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, diced - 1 medium carrot, cut into small dice - 1 stalk celery, finely diced - 2 cloves garlic, thinly sliced - 1 lb ripe tomatoes, chopped with their juices - 1/2 teaspoon kosher salt, plus more to taste - 1 teaspoon red wine vinegar, plus more to taste - 1/2 cup loosely packed flat-leaf parsley leaves and tender stems, roughly torn - to taste freshly ground black pepper ### Instructions 1. Warm the olive oil in a wide saucepan over medium-low heat. Add the onion, carrot, celery, and salt. Cook for 10–12 minutes, stirring occasionally, until softened and lightly golden. 2. Add the garlic and cook for 1 minute, without letting it brown. 3. Add the tomatoes and their juices. Simmer uncovered for 12–17 minutes, stirring occasionally, until the tomatoes collapse and the mixture is glossy and spoonable, with distinct pieces of vegetables remaining. 4. Add the vinegar and black pepper. Taste for salt and acidity, then fold in the parsley off the heat just before serving. ### Notes - If the mixture dries out before the carrots soften, add water a tablespoon at a time. If watery, simmer uncovered a little longer. - For less flavorful early-season tomatoes, allow a few extra minutes of reduction rather than adding sweetener. ## Roasted Asparagus A short, hot roast lightly chars the tips while keeping the stalks green and tender with a little bite. ### Ingredients - 1 1/2 lb asparagus, woody ends trimmed - 1 tablespoon extra-virgin olive oil - 1/2 teaspoon kosher salt, or to taste - 1 teaspoon fresh lemon juice - to taste freshly ground black pepper ### Instructions 1. Heat the oven to 450°F. Dry the asparagus well and toss with the olive oil, salt, and pepper on a rimmed sheet pan. 2. Arrange in one layer and roast for 8–12 minutes, turning once, until bright green, lightly blistered, and just tender. Begin checking thin spears earlier. 3. Drizzle with the lemon juice immediately before serving. ## Steamed Yellow Potatoes with Olive Oil Steaming preserves the potatoes' delicate skins and creamy centers. Splitting them while hot lets the finishing oil settle into the flesh. ### Ingredients - 1 1/2 lb small yellow potatoes, approximately 8, scrubbed - 3 tablespoons Acid League extra-virgin olive oil, or another flavorful extra-virgin olive oil - to taste flaky sea salt ### Instructions 1. Bring an inch of water to a simmer in a pot fitted with a steamer basket. Add the whole potatoes, cover, and steam for 20–30 minutes, until a thin knife slides easily into the centers. Keep water below the basket and replenish as needed. 2. Transfer the potatoes to a warm dish and let surface moisture evaporate for 1 minute. 3. Gently split each potato with a fork without breaking it apart. Drizzle with the olive oil and sprinkle with flaky salt while hot. ### Notes - Choose similarly sized potatoes so they finish together. ## Overall Timing / Workflow The sofrito and potatoes tolerate a short hold, leaving the asparagus and salmon to finish fresh. ### Instructions 1. 0:00 — Heat the oven to 450°F, start the steamer water, and chop the sofrito vegetables. 2. 0:10 — Begin steaming the potatoes and sweating the sofrito aromatics. 3. 0:22 — Add the tomatoes to the sofrito. Trim and season the asparagus, then dry and season the salmon. 4. 0:28 — Roast the asparagus and begin searing the salmon. Check the potatoes and remove them when tender. 5. 0:38 — Finish the sofrito with vinegar and parsley. Dress the hot potatoes with olive oil and salt, and finish the asparagus with lemon. 6. 0:40–0:45 — Check the salmon's internal temperature and plate everything while hot. ### Notes - Allow up to 50 minutes total if working through the vegetable preparation at a relaxed pace. ## Plating Asparagus forms a clean base for the fish, while the chunky sofrito adds color and moisture without hiding all of the seared surface. ### Instructions 1. Divide the asparagus among four warm plates, arranging the spears in a loose parallel bundle. 2. Set a salmon fillet partly over each bundle, skin-side up. 3. Spoon the sofrito across part of the salmon and around its edges, leaving some crisp skin exposed. 4. Place two small potatoes alongside each portion and spoon any olive oil from their dish into the splits. ## Leftover Path Keeping the fish separate from the vegetables makes gentle reheating easier and preserves options for a cold lunch. ### Instructions 1. Refrigerate leftovers in separate airtight containers within 2 hours. Use the salmon within 2 days and the vegetables and sofrito within 3–4 days. 2. For a cold lunch, flake the salmon over sliced potatoes and chopped asparagus, then spoon over the sofrito. 3. For a hot meal, warm the sofrito and potatoes first. Reheat the salmon covered in a 275°F oven with a small splash of water until it reaches 165°F; add the asparagus only near the end to avoid softening it excessively. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.