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Seared Salmon Fillet


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  • 2 teaspoons extra-virgin olive oil
  • 4 salmon fillets - (6 oz ea) skin on
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Dill fronds for garnish
  • Lemon slices for garnish


Servings 4


Step 1

Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin-side down in pan and reduce heat to medium-low.

Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through.

Turn fillets and cook about 3 minutes more, or until still just barely pink in the center.

Serve immediately, with the skin side up.

This recipe yields 4 servings.

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