This was inspired by a simple salmon fillet our dad pan fried for us this past summer.
Apart from, quite differently, using a rather massive fillet, I hadn’t a skillet, so I used an oven instead, preheated to 400F.
In preparation, I placed the fillet on a baking tray, generously layered on rosemary and lightly sprinkled salt, then placed some lemon on top. It was perfect in around 12 minutes.
a 200 g Canadian salmon fillet (around .45 lbs), fresh,
loads of rosemary,
a few slices of lemon,
and a dash of olive oil – if you like.