Pan-seared Salmon with Lemon-dill Sauce

In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, 2 tablespoons of chopped fresh dill, 1 clove of minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

Pat 2 (6-ounce) salmon fillets dry with paper towels and season with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if applicable) and sear for 5-7 minutes, or until the skin is crispy and golden brown.

Flip the salmon fillets and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork.

Remove the salmon from the skillet and drizzle generously with the lemon-dill sauce. Serve immediately.