the pan-fried salmon
- 6 ounces skinless salmon fillet
- Salt to taste
- Pepper to taste
- Olive oil
- 1 lemon sliced
- Fresh thyme
- Heat oil in a nonstick skillet.
- Season salmon with salt and pepper.
- Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
- Serve with lemon and thyme (optional).