Pan-Seared Salmon

• 4 (6 ounces) salmon fillets with skin

• 1 Tablespoon olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

1) Season the salmon fillets

• Pat dry the 4 salmon fillets and season with salt (~1 teaspoon) and freshly ground black pepper on both sides

2) Gather the olive oil

• 1 Tablespoon extra virgin olive oil

1) Heat a nonstick skillet over medium-high heat

• Add and heat olive oil (1 minute)

• Add salmon skin side up, and cook undisturbed (4 minutes)

2) Reduce heat to medium

• Flip the salmon skin side down and cook until done  (4 minutes)

• Remove from heat, and serve

Make Ahead: Have all the prep done, and store salmon in the fridge. Once ready to start cooking, it only takes 10 minutes. After the salmon is cooked, I recommend using the oven to reheat it. Pre-heat oven at 275 F. Line a baking sheet with parchment paper, place the salmon, cover loosely with foil, and bake it for 15 minutes
Freezer: Cool, store, and freeze. Then defrost overnight in the fridge, and reheat in the oven.  Pre-heat oven at 275 F. Line a baking sheet with parchment paper, place the salmon, cover loosely with foil, and bake it for 15 minutes

FISH

• 4 (6 ounces) salmon fillets with skin

PANTRY STAPLES

• Olive Oil (1 Tablespoon)

• Kosher salt

• Freshly ground black pepper