- 2 teaspoons extra-virgin olive oil
- 4 (6-ounce) salmon fillets, skin on
- Salt and pepper
- 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.
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