Wild Salmon Fillets (2)
skin side down, on a foil-lined baking sheet and drizzle with
Extra-Virgin Olive Oil (2 Tbsp)
To make Cajun Seasoning, combine
Sea Salt (1/2 tsp)
Fennel Seeds (1/2 tsp)
Dried Thyme (1/2 tsp)
Dried Oregano (1/2 tsp)
Smoked Paprika (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Cayenne Pepper (1/4 tsp)
Sprinkle Cajun Seasoning equally over both fillets and rub into the fish.
Heat a large skillet over medium heat. Add the salmon filets skin side down/seasoned side up, and cook for approximately 5 minutes until the bottom of the salmon is cooked and you can easily separate the skin from the fish with a spatula.
Return the partially cooked salmon to the foil lined baking sheet, seasoned side up. Slice
into thin slices and top with 2 to 3 thin slices of lemon.
Broil salmon in a preheated oven in the upper rack and leave oven cracked open for an additional 4 to 5 minutes, or until the top is lightly browned and fish is just cooked through.
Serve with a side of
Broccoli (1 head)
steamed over boiling water for approximately 2 to 3 minutes until crisp-tender. Toss with extra virgin olive oil and lemon juice to taste.