Chum salmon has firm, lean flesh that stands up to high heat better than other species. A quick sear in a dry pan builds a crackling skin while the inside stays tender. Tonight you have one ingredient and thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 260 calories a serving, 18 g protein, 5 g carbohydrate, 19 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6 oz salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let sit at room temperature for 10 minutes so the seasoning adheres.
2. Heat 1 tablespoon oil in a 10-inch skillet over high heat until it shimmers. Place salmon skin-side down in the pan and do not move it; listen for a steady sizzle. After 4 minutes the skin should be crisp and golden.4 min
3. Flip each fillet and cook skin-side up for 2 more minutes until the flesh is opaque at the edge and still faintly translucent at the center. Slide onto plates.2 min
4. Halve the lemon and squeeze its juice over both fillets. Serve with the bitter greens dressed with a pinch of salt and a squeeze from the remaining lemon half.

Note Swap the greens for roasted vegetables or a simple grain. Leftovers keep two days; flake cold salmon over salad or a grain bowl. Serve with boiled potatoes or rice to stretch the meal.