Pink peppercorns take wild-caught salmon over the top.
Servings: 2 Prep time: 10 minutes Total time: 25 minutes
- 2 salmon filets
- 1/8-1/4 cup pink peppercorns (must be pink – they’re softer and easier to crush)
- dash lemon
- dash olive oil
- salt and pepper to taste
- asparagus, steamed simply and quickly
*Crush pink peppercorns in your hand and mix with black pepper, salt, and a spritz of lemon juice (on a plate). Gently press salmon filets into mixture to form a crust. * Heat a dash of olive oil in a medium pan over medium-high heat. Place Heat about about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Add salmon filets to plan and sear 3 minutes, flip, and sear again. Transfer to oven heated to 375F and roast 5 minutes. Serve with steamed asparagus.