- 4 – 4 oz fillets of wild salmon
- For seasoning:
- 2 tbsp. garlic powder
- 2 tbsp. dried parsley flakes
- 2 tbsp. dried basil
- 4 tsp. thyme
- 1 tsp. cayenne pepper (eliminate if you don’t like spicy)
- 2 tsp. sea salt
- ½ tsp. ground black pepper
- 2 tbsp olive oil
Mix seasoning together and spread onto a flat plate. Invert the salmon into the seasoning, and then flip over, making sure to coat all areas. Heat olive oil in a skillet over medium heat. Before the oil begins to smoke, place salmon flesh side down in the pan. Turn the salmon after about 3 minutes. Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes. Serve over fresh spring greens with a simple dressing. If there are leftovers, save for next day’s lunch.
Serve with a green salad and half a baked sweet potato.