Ingredients:
1 pound salmon fillet, skinned*
EVOO, as needed
Zest of 1 lemon (use the lemon from the black lentils recipe)
1 tablespoon fresh thyme, chopped
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Rub both sides of the salmon with the lemon zest, chopped thyme and season.  Allow to rest at room temperature for 20 minutes.  In a medium sized oven-safe pan, heat the pan until very hot.  Add 1 tablespoon oil to the pan, swirl to distribute, add the salmon and immediately transfer into the oven.  Bake for approximately 12 - 14 minutes, depending upon the thickness of the fillet.  Be sure to flip the salmon once after 5 minutes. 

*If your salmon fillet has skin, rub and season the non-skin area of the fillet then proceed as normal; however do not flip the salmon. 

When tested, the fish should be opaque, moist, and flake slightly, but do not over cook. (Over cooked salmon is not only dry but tastes and smells fishy.)  Transfer to a plate, squeeze over some fresh lemon juice, peel off the crisp skin if applicable, and serve immediately.
Serves:  2