- 2 thick salmon fillets
- Salt and pepper
- For serving: baby arugula, fresh lemon juice, EVOO and salt and pepper
- Balsamic vinegar or premade balsamic glaze
- Season a couple of thick salmon fillets with salt and pepper. In a nonstick skillet, heat a drizzle of EVOO over medium-high. Add the salmon and cook, turning once, until opaque in the center, 3 to 4 minutes per side. Serve with baby arugula tossed with a squeeze of fresh lemon juice, a little EVOO and salt and pepper. Spoon the balsamic glaze over the salmon.
- In a medium skillet, simmer 1/4 inch balsamic vinegar over high until slightly reduced, 3 to 4 minutes.