Salmon with Roasted Tomatillo Salsa

nospoonnecessary.com
serves 4
Ingredients

4 skin-on Salmon Filets (6 ounces each)
1 ½ teaspoons Ground Cumin
½ tsp Smoked Paprika
Kosher Salt & Ground Black Pepper
2 TBS Vegetable Oil
Roasted Tomatillo Salsa from recipe above
Optional for Serving: Diced Avocado, Finely Diced Red Onion, Chopped Cilantro, Lime Wedges, Sliced Radishes, Spring Mix Lettuce

Preparation

Dry & Season salmon filets: Pat salmon thoroughly dry between sheets of paper towels. Season both sides of salmon with cumin, paprika, salt and pepper.
Pan-sear salmon: Heat oil in a large cast iron or stainless skillet over medium-high heat until shimmering. Reduce heat to medium and add salmon, skin side down. Use the back of a fish spatula to gently press down on the fish for 5-10 seconds to prevent the skin from curling.
Cook for 5-6 minutes*, or until the salmon skin easily releases from the pan. Flip and continue to cook an additional 3-5 minutes or until desired doneness is achieved. Remove salmon and allow to rest 2 minutes.
To serve: Transfer salmon to serving platter and top heaping spoonful with Roasted Tomatillo Salsa and optional toppings. Serve with lime wedges on the side. Enjoy!

Notes

If the salmon skin is resisting when you attempt to lift a corner to flip the fish, allow it to continue to cook until it lifts easily. DO NOT force the fish.
Doneness for salmon: 120 degrees F for rare, 130 degrees for medium-rare, 140 for medium.
To reheat salmon, place the filets on a wire rack inserted into a rimmed baking sheet. Cover the baking sheet with aluminum foil and reheat in an oven preheated to 275 degrees until fish is warmed throughout and reaches an internal temperature or 125 degrees Fahrenheit, about 15 minutes per inch of thickness.