Pan-Seared Salmon with Rosemary, Lemon Zest and Olive Oil

Cooking salmon in a generous pool of olive oil over medium heat rather than searing it hard keeps it moist all the way through. The rosemary infuses the oil, and the lemon zest at the end lifts the whole thing.

Serves 2 - 15 minutes

Ingredients

• 2 salmon fillets, skin on
• 4 tbsp APSOGO Extra Virgin Olive Oil
• 1 tsp APSOGO Organic Greek Rosemary
• 1 lemon
• 1 tsp mixed peppercorns, cracked
• APSOGO Greek Sea Salt Blossom

Method

1. Pat the salmon dry and season the flesh side with salt.
2. Warm the olive oil and rosemary in a frying pan over medium heat for 1 minute so the rosemary starts to sizzle.
3. Lay the salmon in skin-side down. Cook 4-5 minutes until the skin is crisp and the flesh has turned pale two-thirds of the way up.
4. Turn and cook 2 minutes more. Take off the heat.
5. Squeeze over half the lemon, grate the zest on top, add the cracked pepper. Rest 1 minute, then serve straight from the pan with the rosemary oil spooned over.

Tip

Serve with the beluga lentil salad or a simple green salad dressed in the same rosemary oil.

All the APSOGO ingredients in this recipe are available at apsogo.com.