A quick weeknight salmon dinner that builds on one good ingredient. Farm-raised Atlantic salmon hits the pan skin-side down for crispy skin and tender flesh, finished with bright lemon and sage brown butter.

Serves 2. 20 minutes, 15 at the stove.

About 2720 calories a serving, 243 g protein, 6 g carbohydrate, 185 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 6-ounce salmon fillets dry with paper towels and season the flesh side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high until it shimmers, about one minute.
2. Set the salmon skin-side down in the pan and cook without moving it until the skin is crisp and the flesh is opaque halfway up the fillets, about six to eight minutes. Flip and cook skin-side up for one more minute.7 min
3. Transfer the salmon to two plates. Return the pan to medium-low, add 3 tablespoons butter, and mince in 2 garlic cloves. Tear in eight fresh sage leaves and stir constantly until the butter is golden and smells nutty, about three minutes.3 min
4. Halve the lemon and squeeze one half into the brown butter, then pour it over the salmon. Serve with the other lemon half for squeezing at the table.

Note Swap sage for fresh thyme if that is what you have. Leftover salmon keeps three days covered in the fridge and works cold with a squeeze of lemon or flaked into a grain bowl. Serve with a simple green salad or steamed broccoli.