Here’s a recipe for two that can be served for an evening meal. The entire preparation and cooking process will take you 20 minutes. The required ingredients include a couple of skin-on salmon fillets, sea salt, two large tomatoes, one tablespoon of capers, a handful of freshly cut chives and dill, four tablespoons of olive oil, the juice and zest from one lemon, and a tablespoon of vegetable oil.
Start off by resting the salmon fillets skin-side down on a kitchen paper-laid tray. Dust the fillets with sea salt and refrigerate for half an hour. Concurrently, you can prepare the vierge sauce. Cut out the seeds from the quartered tomatoes, finely dice them and combine with capers, chives, dill, olive oil, and lemon juice and zest in a bowl. Add sea salt to taste.
Before you begin cooking the salmon, ensure your oven is preheated to 180 degrees Celsius. To prevent the salmon skin from curling while cooking, make three short shallow incisions along the skin. Then, heat up a pan with vegetable oil. As soon as it warms up, lay the salmon fillets skin side down and press gently for about a minute while it starts to sear; this will keep it in shape.
Now, let the salmon cook on medium heat for a couple of minutes before putting the pan in the oven. Don’t flip the pan over. Allow it to cook in the oven for around five minutes. After removing the pan, flip the fillets and let it cool off for a couple of minutes to fully enjoy the crispy skin before serving supplemented with the vierge sauce.