4 6-8 oz salmon fillets, centre-cut, skin on
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh rosemary
freshly ground pepper, to taste
1 tsp. olive oil
salt to taste
Pat salmon dry with paper towel. Whisk together the oil, lemon juice, rosemary and pepper. Rub onto salmon, covering all sides, place on a plate, cover loosely and allow to marinate refrigerated for 1 hour.
Preheat oven to 425F/220C. If your non-stick skillet does not have an oven proof handle, double-wrap it in aluminum foil.
Brush skillet with olive oil and preheat stove top.
Remove salmon from fridge and season with salt.
Place salmon flesh-side down in very hot pan to sear for 1 minute. Turn salmon. Immediately place hot pan with salmon into the hot oven and roast for 8 minutes. Test for doneness. Salmon should flake easily when pressed with a fork.
Preparation time: 10 minutes (plus 1 hour marinating)
Cooking time: 10 minutes