Lemon Pepper Salmon

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  2 lbs Salmon
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  10 10 Sprigs Of Fresh Thyme (Optional, But Delicious)
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  2 Lemon(216g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly ground black pepper (plus additional to taste)

Instructions

1. 1Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes. While it rests, zest both lemons into a small bowl, then slice one lemon into thin rounds and juice the other lemon into a separate bowl.
2. 2Heat a large skillet over medium-high heat and add a thin coating of the olive oil. Once shimmering, carefully place the salmon skin-side up in the pan and cook for 5–7 minutes until the skin is crispy and releases easily from the pan, then flip the salmon over.
3. 3Arrange the lemon slices on top of the salmon and drizzle with the remaining olive oil. Sprinkle the zested lemon evenly over the fish, season with salt and pepper, and pour the lemon juice around the salmon in the pan.
4. 4Cover the skillet with a lid or foil and cook for 6–8 minutes over medium heat until the salmon is opaque and flakes easily with a fork, with internal temperature reaching 145°F at the thickest part.
5. 5Remove the skillet from heat and let the salmon rest in the pan for 2 minutes to retain moisture.
6. 6Transfer the salmon and lemon slices to a cutting board and divide evenly into 6 portions, keeping the pan juices warm.
7. 7Distribute the portions into 6 airtight containers while hot, dividing the pan juices and lemon slices equally among them.
8. 8Cool to room temperature before sealing and refrigerate for up to 4 days. Reheat gently in a 300°F oven for 8–10 minutes until warmed through.