Saumon méditerranéen d’inspiration grecque

Ingrédients

• 3 tablespoons olive oil (or avocado oil)
• 1 1/2 tablespoons lemon juice
• 1 tablespoon minced fresh dill
• 1 1/2 tablespoons Greek seasoning
• 1 pinch salt and pepper
• 12 ounces salmon fillets (2 skin-on fillets, each about 6 ounces)
• 2 tablespoons olive oil (or avocado oil)

Préparation

1. 1

   Add all marinade ingredients to a small glass bowl. Whisk well to combine. Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.

2. 2

   --- Marinate the Salmon ---

3. 3

   Pat the salmon fillets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag. Pour the marinade over the salmon, then turn the fillets over, to fully coat both sides.

4. 4

   Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to 2 hours. Alternatively, you can seal the bag or container and freeze the salmon in the marinade for 3-4 months.

5. 5

   --- Cook Salmon on Stove ---

6. 6

   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Remove fish from marinade, shaking off any excess. When the oil is hot, set the salmon fillets in the pan, skin side down.

7. 7

   Cook the fish, without moving the fillets around in the skillet, for 3-4 minutes. Then, use a large spatula to carefully turn the salmon fillets over.

8. 8

   Continue cooking fish for another 4 minutes. To prevent the salmon from being dry, do not press the fillets down as they cook.

9. 9

   When the salmon is flaky and cooked through to an internal temperature of 145℉, remove the fillets from the pan. Plate and serve while warm.