2 teaspoons extra-virgin olive oil- 2 (3-ounce) salmon fillets
- Salt and pepper
- Tablespoon of ginger garlic paste for marinade
- Oregano, for marinade
- 1/2 Lemon slices, for marinade
- Liberally season salmon fillet without skin with the ginger and garlic paste, oregano, with salt and pepper. Finally squeeze lemons over everything and leave to rest in your refrigerator for an hour or more. Depending on how strong you want the flavours, you’ll leave it to marinade longer.
- Heat a large non-stick pan over high flame with olive oil.
- Place the fillet into the pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 5 minutes if they are chunky or until well browned and cooked about three quarters of the way through. You’ll notice the fish turn white at the layer it has cooked. Turn fillets and cook about 5 more minutes, or until still just barely pink in the center. Serve immediately and top with a fresh dash of oregano and the lemon slices previously used.