Pan seared salmon

2 salmon filets, about 6 oz each


1 lemon, sliced


2 sprigs fresh rosemary


2 whole cloves garlic


olive oil and canola oil, as needed


salt and freshly ground black pepper


Directions


Add a bit of olive oil and canola to medium sized skillet and place it over medium high heat. Season the salmon with salt and pepper.  When the pan is hot, add the salmon presentation (opposite of skin side) down and cook for about 2-3 minutes.  Add the lemon slices, garlic and rosemary.  While the salmon is cooking, baste it with the oil that collects at the bottom of the pan with a spoon.


Your salmon is ready to flip with it easily releases from the pan.  Carefully sfip the filets and cook for an additional 3 minutes or so.