Embarrassingly simple, yet always popular.
This dish was part of a breakfast during a three day, breakfast and lunch catering event.
This really is so simple it’s hard to even call it a recipe. And yet, people went back for seconds and even asked to take some home. I can’t even claim that it was great ingredients: I used a dry, pre-mixed herb mixture that’s probably more than a few years old.
Coat salmon with salt, pepper, and herbs de provence.
Saute the salmon in a non-stick pan with a bit of olive oil, on medium heat for 3 minutes per side.
Transfer to a nice plate and serve.