Ingredients
- 1/2 lb. wild salmon cut into 2 pieces
- 2 Tbsp. avocado oil
- 1 lemon
- 1/2 tsp. Himalayan sea salt
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Instructions
- Heat a cast iron pan on the stove top on medium heat. At the same time, turn on your oven's broiler.
- Add some avocado oil to the pan, lay the salmon filets in the pan, skin-side down, and squeeze the lemon on top. Add a little pour of avocado oil on each one, and sprinkle with sea salt. Cook on stovetop for about 4 minutes, or until skin is crispy and salmon looks cooked about halfway up.
- Transfer the pan to the broiler and cook 4 more minutes until golden on top or charred to your liking.
Recipe Notes
Cooked salmon keeps for 2 days in your refrigerator, in a tightly sealed glass container. You can break it up into bowls, add it to vegetable dishes, or even serve it alongside eggs for breakfast.
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