• Mix the salt, pepper, and thyme into a small amount of olive oil and rub the mixture on top of the salmon filets
  • Place the salmon, seasoned side down, into a hot, oiled non-stick pan
  • Cook for three to four minutes so the edges of the salmon start to get crusty
  • Turn the salmon over and cook until done
  • Serve over a bed of baby greens and grape tomatoes
  • Drizzle with a balsamic

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