Pan-Seared Spice-Rubbed Salmon
Makes 2 Servings: (per serving) 191 Calories, 23 g Protein, 9 g Fat, 4 g Carbs
½ lb. Salmon with or without skin
¼ tsp. Fresh Cracked Pepper
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Paprika
½ Fresh Lemon, cut in half
½ Tbsp. Extra Virgin Olive Oil
In a small bowl, mix together dried ingredients. Sprinkle ½ dried mixture across the side of the Salmon without skin. Heat oil in a pan over medium-high heat until it is warmed but not burning. Place filets rubbed-side down in the pan and sear until browned, about 2 minutes.
While the first side is cooking, squeeze the juice of half the lemon over the side of the filets that are facing up (this may be the skin side if your filets are not skinless).
Then sprinkle the remaining dried mixture over the fish as well. Once the first side is browned, flip the fish and cook skin-side down until the skin crisps up and the fish is cooked through, about 2-4 minutes longer. While the fish finishes cooking, squeeze the juice from the remaining lemon wedge over the tops of the already-browned sides of the fish. The fish is done when it flakes easily with a fork and the middle is cooked through. (Internal Temperature should be 140° for safety.)
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