Cast-Iron Skillet Sesame-Seed-Peppered Salmon (Recipe)
Denise Vansant of Cave Girl at the Beach, which makes Paleo foods to go, is known for her vegetable spreads, wraps—made with leafy greens, not tortillas—and hummus. She has also created delicious entrées.
2 salmon fillets, about 7 ounces each
1 tablespoon avocado oil
1 teaspoon black sesame seeds
1 teaspoon lemon zest
Kosher salt and fresh ground pepper
2 slices lemon
1 tablespoon fresh parsley, chopped
Preheat oven to 425 degrees. Rub the salmon with about a teaspoon of the avocado oil. Press on the black sesame seeds, lemon zest, salt and pepper. Heat a cast-iron skillet to very hot—about two minutes. Add a teaspoon of avocado oil until it swirls easily in the pan. Place the seasoned fillets, skin side up, in the hot oil. Cook for two minutes. Flip and cook for another two minutes. Transfer the skillet to the oven. Roast for five to six minutes, depending on the fillets’ thickness. Remove from the oven and top each fillet with freshly squeezed lemon juice and chopped parsley. Serves two.