Let’s strip things down… to the basics. Salmon, oil, salt and pepper – you read right. It’s nothing complicated – unlike my 9th grade Facebook relationship status.
Use this recipe as the base for easy weeknight dinners paired with veggies or even in my Summertime Salmon & Strawberry Salad. Let’s get to it!
Need: Non-Stick Fry Pan
Ingredients:
- Slice of salmon
- Oil (high-heat olive oil or grapeseed oil)
- Salt/Pepper
Directions:
- Take salmon filets and pat them down with a paper towel. Sprinkle a little salt all over it.
- Heat a quarter size of oil in the pan on medium heat.
- Put salmon skin-side down in the pan and lightly press the fish down so it doesn’t curl up.
- Let it cook for about 3-4 minutes until the salmon turns lighter pink about halfway up the sides.
- Flip the salmon over and cook for about 3-4 more minutes.
- (if you own a meat thermometer… you should) test the salmon and look for 135 F and it’s done. Unless you like overcooked fish then keep cooking it to 145 F. 🙂
- That’s it!! Finish with a little pepper and maybe lemon.
