2 Salmon Filets
Lemon Lime Salmon Rub
Meyer Lemon Extra Virgin Olive Oil
Salt & Pepper
Season both sides of the salmon with Lemon Lime Salmon Rub along with a little salt and pepper. Allow to sit at room temp for 15 minutes. Heat a cast-iron skillet over medium-high heat.
Drizzle in the Meyer Lemon Extra Virgin Olive Oil. Sear the salmon on one side for 5-7 minutes or until deep golden brown. You will be able to see the opaque pink section of cooked salmon grow higher on the edge of the salmon.
When this reached 1/3 of the height of the filet, drizzle in a little extra oil, flip the filet and reduce the heat. You may even want to turn the heat off and allow the residual heat of the cast iron to complete the cooking process. Cook for an additional 3-6 minutes or until the desired internal temperature. Serve with a spritz of fresh lemon.
We love this salmon on a bed of wilted spinach or kale. It's lovely with a sweet potato on the side, too! Lentil pair perfectly as well. Read on for the recipe!
Ingredients for the Lentils:
1 cup French Green Lentils
1/2 yellow onion, diced
2 garlic cloves, grated
1 tsp Rosemary Salt
Water or stock to cover the Lentils
Directions for the Lentils:
Bring all ingredients to a boil then reduce to a simmer. Simmer for 12-15 mins or until the lentils are tender. Add more water if needed during the cooking process to keep the lentils submerged. Taste and adjust with salt and pepper. Use a slotted spoon to portion out the lentils.