Easy Pan-Seared Salmon Fillet

When it comes to cooking sea fish, I’ve always preferred using a few simple ingredients instead of adding strong flavors to it. This easy seared salmon fillet is healthy, delicious and flaky with a golden crispy skin. Salmon contains good fat which is rich in omega-3. You can use the excess fish oil to cook vegetables (asparagus is a perfect match). Yes we can cook delicious salmon fillets that tastes no worse than those found in restaurants, but at less than half of the price.

Ingredients (serves 1):

1 piece skin-on salmon fillet (approx. 110g)
salt, pepper, lemon juice
a pinch of fleur de sel

Instructions:

Pat salmon fillet dry with paper towel. Sprinkle salt and pepper evenly, add about 1tsb freshly squeezed lemon juice, let stand for at least 30 min.
Slightly grease a non stick pan. Add salmon fillet when it becomes very hot, skin-side down first. Cook over medium-low heat.
Turn the fillet over when the skin becomes golden and crispy. There should be excess fish oil at this point. Add asparagus, season with salt and pepper (add minced garlic if desire).
Cook until both sides of salmon become golden-brown. The asparagus should be cooked too.

Transfer salmon and asparagus to a plate, sprinkle fleur de sel on salmon and grate Parmesan onto asparagus, voila, a restaurant-quality salmon dish.