Pan Seared Salmon Recipe with Lemon for 4

Instructions:

1. Pat the salmon fillets completely dry with paper towels, especially the skin. Season both sides generously with salt and pepper. Let them sit at room temperature for 5-10 minutes to ensure even cooking. Note: This prevents the outside from overcooking before the inside is done.
2. Heat the avocado oil over medium high heat until it begins to shimmer. Carefully place fillets skin side down. Press down firmly with a spatula for 10 seconds to prevent curling.
3. Cook undisturbed for 5-6 minutes until the skin is mahogany colored and releases easily from the pan.
4. Flip the fillets. Immediately reduce heat to medium and add the butter and minced garlic.
5. As the butter foams, stir in the lemon juice and zest. Note: The zest adds the aromatic punch, while the juice adds the tang.
6. Spoon the bubbling garlic butter over the salmon for another 2-3 minutes until the fish is opaque and flakes easily.
7. Remove from heat and garnish with fresh parsley.
8. Serve immediately while the skin is still crisp.