What to Cook This February

Valentine's Day. I made myself the salmon dinner again, because last year it was good and there is no reason to fix what is not broken. Pan-seared salmon with a lemon caper butter sauce this time, roasted asparagus, a glass of the Chardonnay I have been meaning to open since the holidays. I set the table with a candle. I ate slowly. Biscuit looked across from me from the other chair with the dignified expression he always has, which I am choosing to interpret as approving.

I have been thinking about whether I want to date. I am twenty-three and a half and I have been single for my entire adult life, not from lack of opportunity but from a combination of being selective and being honestly content with my own company most of the time. There have been a few people in the past few years who showed interest and I was either not interested back or I was somewhat interested and then talked myself out of it and I am not entirely sure those were the wrong choices. I have been building a life and sometimes building a life requires the long stretches of quiet where you can hear what you actually want.

I would like someone who will eat dinner at a table with me and ask about the food and mean it. Someone who understands that Sunday is sacred and that the things you make with your hands matter and that feeding people is how you tell them you love them. I do not think those are too much to ask. I think the right person will make those things obvious rather than requiring me to explain them.

This is the dinner I keep coming back to in February — the one that feels worth setting a candle for, worth eating slowly. If you are looking for what to actually cook this month, whether for someone you love or for yourself on an evening that deserves to be treated like it matters, this is where I would start.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 1

Ingredients

1 salmon fillet (6 oz), skin-on, patted dry
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
2 garlic cloves, thinly sliced
1 tablespoon capers, drained
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh flat-leaf parsley, roughly chopped
1/2 bunch asparagus, woody ends trimmed
1 teaspoon olive oil (for asparagus)

Instructions

Roast the asparagus. Preheat oven to 425°F. Toss asparagus with 1 teaspoon olive oil, salt, and pepper on a sheet pan. Roast for 12–14 minutes until tender and lightly caramelized at the tips. Set aside.
Season the salmon. Season the salmon fillet generously on both sides with salt and pepper. Let it sit at room temperature for 5 minutes while the pan heats.
Sear the salmon. Heat 1 tablespoon olive oil in a stainless or cast iron skillet over medium-high heat until shimmering. Place the salmon skin-side up and press gently to ensure full contact. Sear undisturbed for 4 minutes, until a golden crust forms. Flip and cook another 3–4 minutes until the salmon is cooked through but still slightly translucent at the center. Transfer to a plate.
Make the lemon caper butter. Reduce heat to medium-low. Add 1 tablespoon butter to the same pan and let it melt. Add the garlic and cook for 30 seconds until fragrant. Add the capers and cook for another 30 seconds. Pour in the lemon juice and let it bubble for 1 minute, scraping up any browned bits. Remove from heat and swirl in the remaining 1 tablespoon butter until the sauce is glossy. Stir in lemon zest and parsley.
Plate and serve. Arrange the asparagus alongside the salmon. Spoon the lemon caper butter generously over the fish. Eat slowly. Light a candle if you want.

Nutrition (per serving)

What to Cook This February — A quiet Valentine’s dinner for one, made with intention