- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 (6 oz) salmon fillets
- 1 lemon, cut in half cross ways and seeded
Preheat oven to 400. Heat 2 tsp oil in large cast-iron skillet over medium heat. Sprinkle salt and pepper over salmon. Add to skillet and cook 6 minutes. Carefully turn over and transfer to skillet in oven. Bake 3-4 minutes or until it flakes with a fork. Remove salmon from skillet and add remaining 1 tsp oil. Add lemon to skillet, cut sides down. Cook 3 minutes. Squeeze lemon juice into skillet and discard lemons. Stir lemon pan sauce with a whisk. Pour pan sauce over salmon.
- 1/4 cup pine nuts
- 1/2 (10 oz) package chopped romaine lettuce
- 2 tbsp sour cream
- 1/2 tbsp chopped fresh basil
- 1 tsp fresh lemon juice
- 1/2 small clove garlic
- 1/4 tsp salt
- 1/4 tsp pepper
Toast pine nuts in a small dry skillet over medium-low heat 3 minutes. Stir frequently. Place lettuce in large bowl. Process sour cream, basil, lemon juice, garlic, and 2 tbsp water in a mini chopper until smooth. Toss salad with dressing and salt and pepper. Top with pine nuts and salmon fillet. Makes 2 servings.