Prep the salmon and quinoa. Pat the 160 g salmon fillet very dry with paper towels (dry skin crisps better; dry flesh sears without steaming). Season both sides with a pinch of kosher salt and freshly ground black pepper. Let it rest at room temperature for 5–8 minutes while you gather equipment and re-fluff the 100 g cooked quinoa with a fork. Resting the salmon reduces the shock of cold on the pan and promotes an even cook.

Split the aromatics: reserve about half of the minced ½ shallot for the pan sauce and the other half to finish the quinoa/greens. This small divide makes sure each component has a fresh shallot note without overpowering the plate.

Heat a 10–12 inch (25–30 cm) heavy skillet (preferably stainless steel or cast iron) over medium-high heat for 2 minutes until hot. Add 1 tbsp extra-virgin olive oil and swirl to coat. A properly preheated pan gives immediate sizzle and ensures a golden, non-sticking sear.

Sear the salmon: place the salmon in the pan presentation-side down (if skin-on, place skin-side down first). Press gently for 5–10 seconds so the skin makes full contact. Cook undisturbed for 3–4 minutes (for a 2–2.5 cm thick fillet) until the lower edge turns opaque about two-thirds of the way up and a deep golden crust forms. Flip and cook for another 2–3 minutes for medium (target internal ~52–55°C if using a thermometer). Cooking times vary with thickness; the goal is a caramelized crust to add flavor and texture while keeping the interior tender.

Remove the salmon to a warm plate and loosely tent with foil to rest. Resting lets the juices redistribute and allows carryover cooking to finish the fillet gently.

Make the lemon-caper pan sauce in the same skillet (the browned bits are flavor gold). Reduce heat to medium and add the reserved half of the minced shallot. Sauté for 30–45 seconds until fragrant (don’t brown — you want sweetness, not bitterness). Add half (½ tbsp) of the rinsed capers and sauté 15 seconds to warm and bloom their briny flavor.

Deglaze with the 1 tbsp fresh lemon juice, scraping up browned bits with a wooden spoon. Let the lemon reduce for 30–45 seconds to concentrate brightness and cook off raw edge. Then add the 10 g unsalted butter and swirl off heat, or whisk on low heat, to emulsify the sauce and give it a silky sheen (this technique, monter au beurre, rounds and mellows the acid). Taste and adjust with a small pinch of salt and a few grinds of black pepper. Reserve the sauce.

Finish the quinoa: place the 100 g cooked quinoa in a small saucepan or microwave-safe bowl. Warm gently with a teaspoon of olive oil (from the tablespoon used earlier) or a drizzle of the pan sauce (about 1–2 tsp). Add the remaining minced shallot and the other ½ tbsp capers; toss over low heat until warmed through, about 1–2 minutes — this infuses the grains with lemon-caper flavor without overcooking them. Season with a small pinch of salt and a crack of black pepper.

Wilt the greens: in a separate skillet (or wipe and reuse the first), add a light drizzle (½ tsp) of olive oil over medium heat. Add the 60 g baby chard or spinach and toss with a pinch of salt. Cook just until bright and tender, about 1–2 minutes for spinach, 2–3 minutes for chard — you want them glossy and slightly reduced, not mushy. Finish with a teaspoon of the reserved pan sauce or a squeeze of lemon if you want extra brightness.

Plate: mound the warm lemon-caper quinoa at the center, tuck the wilted greens alongside, and place the rested salmon on top or leaning against the quinoa. Spoon the lemon-caper butter sauce over the salmon and around the plate. Garnish with a light grind of black pepper and, if you like, a thin lemon slice or microgreens for color. Serving warm highlights the contrasting textures: crisp sear, silky sauce, nutty grains, and tender greens.

Serve immediately. Leftovers: keep sauce separate and reheat gently to preserve the butter emulsion; reheat salmon briefly in a 175°C/350°F oven for 6–8 minutes rather than microwaving to avoid drying.