Norwegian salmon fillets deserve a quick sear and nothing more than the heat to reveal their richness. Brown butter and sage turn simple into supple, and the whole dish comes together while rice cooks on the side.

Serves 2. 25 minutes, 15 at the stove.

About 2650 calories a serving, 243 g protein, 5 g carbohydrate, 178 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a skillet over medium-high heat and let it warm for two minutes. Season the two salmon fillets on both sides with salt and pepper. When the pan is hot, add 1 tablespoon of butter and place the fillets skin side up in the pan; listen for the immediate sizzle, the cue you have heat.
2. Sear the salmon for four minutes, then turn the fillets skin side down and sear for another three minutes, until the flesh flakes easily at the thickest point. Transfer the fillets to plates.7 min
3. Without washing the pan, add the remaining 2 tablespoons of butter, 1 sliced garlic clove, and 1/2 teaspoon dried sage to the hot skillet. Swirl often until the butter turns golden and smells nutty, about two minutes. Squeeze fresh lemon over the fillets and pour the warm sage butter over each one.2 min

Note Swap sage for thyme if you have it. Leftovers keep covered in the fridge for two days and reheat gently. Serve with steamed green beans and rice, or a simple green salad dressed with lemon vinaigrette.