Seared Salmon Fillet
- 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
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.