This delicious dinner recipe, king salmon with braised fennel and artichokes, can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Season salmon with salt and pepper. Heat olive oil and clarified butter in a large nonstick skillet over medium-high heat. Place fillets, skin side down, in the skillet, pressing down on fillets with your fingers or a spatula. Cook fish 5 minutes, turn, and continue cooking 1 minute more. Transfer fish to four serving plates and serve immediately with braised fennel and artichokes.